A  LABORATORY  HAND-BOOK 
FOR  DIETETICS 


A   LABORATORY  HAND-BOOK 
FOR  DIETETICS 


BY 


MARY  SWARTZ  ROSE,  PH.D. 

ASSISTANT   PROFESSOR,    DEPARTMENT   OF   NUTRITION9 
TEACHERS   COLLEGE,    COLUMBIA   UNIVERSITY 


Neto  Yorfe 
THE  MACMILLAN  COMPANY 

LONDON:   MACMILLAN  &  CO.,  LTD. 
1917 


.„ 


COPYRIGHT,  1912, 
BY  THE  MACMILLAN  COMPANY. 

Set  up  and  electrotyped.  Published  November,  1912.  Reprinted 
February,  July,  1013  ;  February,  September,  1914  ;  July,  December, 
1915;  August,  iyi6;  January,  August,  1917. 


PREFACE. 

INVESTIGATIONS  into  the  quantitative  requirements  of  the 
human  body  have  progressed  so  far  as  to  make  dietetics  to  a 
certain  extent  an  exact  science,  and  to  emphasize  the  importance 
of  a  quantitative  study  of  food  materials.  It  is  the  purpose  of 
this  little  book  to  explain  the  problems  involved  in  the  calcu- 
lation of  food  values  and  food  requirements,  and  the  construction 
of  dietaries,  and  to  furnish  reference  tables  which  will  minimize 
the  labor  involved  in  such  work  without  limiting  dietary  study 
to  a  few  food  materials. 

Only  brief  statements  of  the  conditions  affecting  food  require- 
ment have  been  made,  the  reader  being  referred  to  general  text- 
books on  the  subject  of  nutrition  for  fuller  information,  but  such 
data  have  been  included  as  seem  most  useful  in  determining  the 
amount  of  food  for  any  normal  individual  under  varying  conditions 
of  age  and  activity. 

Most  of  the  available  information  in  regard  to  food  values  is  in 
terms  of  percentage  composition,  or  of  a  single  unit,  as  the  100- 
Calorie  portion  or  the  individual  serving.  The  two  latter  are 
very  useful,  but  too  limited  in  scope  and  too  inelastic  in  form  to 
serve  the  needs  of  the  general  student.  The  former  involves 
calculations  which  are  always  tedious  and  rob  the  student  of  time 
for  a  more  comprehensive  comparative  study  of  food  values. 
To  lighten  this  labor,  tables  are  included,  giving  the  food  values 
for  the  100-Calorie  Portion,  which  is  taken  as  the  Standard  Portion 
in  the  sense  that  it  serves  as  a  convenient  unit  in  building  up  a 
day's  ration  to  yield  a  stated  number  of  Calories;  for  the  gram, 
which  is  the  unit  of  weight  for  all  scientific  workers;  for  the  ounce, 
the  common  unit  of  the  small  family  group;  and  for  the  pound,  the 
unit  of  the  large  family  or  institutional  group.  These  tables  have 
been  in  practical  use  for  several  years  in  the  author's  classes, 
and  their  value  in  relieving  the  student  of  monotonous  clerical 
labor  has  been  demonstrated. 

While  it  is  desirable  to  encourage  the  use  of  labor-saving  devices, 
the  student  of  dietetics  ought  to  know  the  processes  involved 


vi  PREFACE. 

in  dietary  calculation,  for  these  must  be  applied  frequently  in 
estimation  of  the  food  values  of  mixtures  of  food  materials.  Ex- 
perience has  shown  that  every  step  must  be  explained  in  detail, 
and  no  apology  is  offered  for  the  exceeding  simplicity  of  some  of  the 
problems  presented. 

No  attempt  has  been  made  to  give  measures  corresponding  to 
different  weights  of  food  materials,  because  this  is  properly  a 
part  of  laboratory  work  in  dietetics,  and  ample  space  has  been 
provided  for  records  of  original  observations.  Such  data  must 
always  be  used  writh  caution,  for  there  is  great  diversity  in  the 
capacity  of  measuring  vessels  unless  officially  standardized,  and 
much  more  in  foods  of  different  qualities,  localities,  and  seasons. 

The  author  gratefully  acknowledges  the  helpful  criticism  of 
Professor  Henry  C.  Sherman  in  the  preparation  of  this  work. 


TABLE   OF  CONTENTS. 

PART  I. 

Page. 

FOOD  VALUES  AND  FOOD  REQUIREMENT 1 

The  Composition  of  Food  Materials 1 

The  Functions  of  Food 5 

Food  as  a  Source  of  Energy 5 

Food  as  Building  Material 6 

Food  in  the  Regulation  of  Body  Processes 7 

Food  Requirement 7 

The  Energy  Requirement  of  Normal  Adults 7 

The  Energy  Requirement  of  Children 10 

The  Energy  Requirement  of  the  Aged 13 

The  Protein  Requirement 14 

The  Fat  and  Carbohydrate  Requirement 15 

The  Ash  Requirement 16 

PART  II. 

PROBLEMS  IN  DIETARY  CALCULATION 17 

Studies  in  Weight,  Measure  and  Cost  of  Some  Com- 
mon Food  Materials 17 

Relation  Between  Percentage  Composition  and  Weight.  .  51 

Calculation  of  the  Fuel  Value  of  a  Single  Food  Material  52 
Calculation  of  the  Weight  of  a  Standard  or  100-Calorie 

Portion 53 

Food  Value  of  a  Combination  of  Food  Materials 54 

Distribution  of  Foodstuffs  in  a  Standard  Portion  of  a 

Single  Food  Material 55 

Calculation  of  a  Standard  Portion  of  a  Combination  of 

Food  Materials 56 

Analysis  of  a  Recipe 58 

Modification  of  Cows'  Milk  to  a  Required  Formula. ...  59 
Calculation  of  the  Percentage  Composition  of  a  Food 

Mixture 61 

The  Calculation  of  a  Complete  Dietary 62 

Scoring  of  the  Dietary 68 

vii 


viii  TABLE  OF  CONTENTS. 

PART  III. 

Paga 

REFERENCE  TABLES 71 

Refuse  in  Food  Materials 71 

Conversion  Tables — Grams  to  Ounces 73 

Conversion  Tables — Ounces  to  Grams 74 

Conversion  Tables — Pounds  to  Grams 74 

Food  Values  in  Terms  of  Standard  Units  of  Weight  ...  75 

Ash  Constituents  in  Percentages  of  the  Edible  Portion  109 

Ash  Constituents  in  Standard  or  100-Calorie  Portions  113 

APPENDIX. 

THE  EQUIPMENT  OF  A  DIETETICS  LABORATORY 116 


A  LABORATORY  HAND-BOOK 
FOR  DIETETICS 


PART  I. 


FOOD  VALUES  AND  FOOD  REQUIREMENT. 

THE  COMPOSITION  OF  FOOD  MATERIALS. 

THE  nutritive  value  of  any  food  material  depends  largely  upon 
its  chemical  composition.  Through  food  must  be  supplied  all 
the  elements  which  enter  into  the  structure  of  the  living  body, ' 
which  afford  energy  for  its  activities,  and  which  so  regulate  the 
vital  processes  as  to  produce  that  harmonious  interaction  which 
means  health.  The  chief  elements  which  food  must  furnish  are 
carbon,  hydrogen,  oxygen,  nitrogen,  sulphur,  phosphorus,  iron, 
sodium,  potassium,  calcium,  magnesium,  and  chlorine.  The  body 
can  use  these  elements  only  in  the  form  of  certain  definite  com- 
pounds; charcoal  and  diamonds  are  forms  of  carbon,  but  no  one 
would  take  them  for  food.  The  most  important  combinations  of 
elements  available  for  the  welfare  of  the  body  are  shown  in  the 
following  table: 

Carbon      1 

Hydrogen  j-  forming  Carbohydrates. 

Oxygen      J 

Carbon 

Hydrogen 

Oxygen 

Carbon 

Hydrogen 

Oxygen 

Nitrogen 

Sulphur 

Phosphorus 

Hydrogen  ) 

Oxygen       j 

Sulphur 

Phosphorus 

Chlorine 

Sodium          I  forming  Ash  Constituents, 

Potassium  which  exist  partly  as 

Calcium  mineral      salts      and 

Magnesium         partly  in  combination 

Iron  J  with  carbohydrates, 

fats,  proteins  r,nd 
other  organic  com- 
pounds. 


forming  Fats. 


forming  Proteins. 


i  (sometimes)  J 
-  forming  Water. 


2  LABORATORY  HANDBOOK  FOR  DIETETICS. 

With  the  exception  of  water,  which  can  be  supplied  independently 
of  other  substances  in  such  quantities  as  may  be  necessary,  the 
essential  constituents  of  food  are  proteins,  fats,  carbohydrates, 
and  ash  constituents. 

In  case  of  many  food  materials,  there  is  more  or  less  inedible 
material .  such  as  the  rind  of  fruits,  the  shells  of  nuts,  bone,  con- 
nective tissue,  and  sometimes  fat  in  meat,  which  is  discarded  as 
refuse.  It  is  customary  for  food  analysts  to  report  their  findings 
on  a  food  which  contains  refuse  in  two  ways: 

1.  As  PURCHASED,  the  amount  of  material  which  is  ordinarily 
rejected  being  included  in  the  total  weight  on  which  the  percentage 
of  each  constituent  is  calculated. 

2.  EDIBLE  PORTION,  the  refuse  being  entirely  discarded  before 
taking  the  weight  on  which  the  calculations  are  made. 

A  single  example  will  serve  to  make  this  clear.  An  average 
banana,  weighing  about  five  and  one-half  ounces,  will  lose  on 
peeling  nearly  two  ounces,  or  approximately  thirty-five  per  cent 
of  its  original  weight.  The  total  weight  of  each  of  the  foodstuffs 
in  such  a  banana  is  as  follows: 

Water,  Protein,  Fat,  Carbohydrate,  Ash, 

ounces  ounces  ounces  ounces  ounces 

2.69  J).04  0.02  0.79  0.03 

If  these  values  are  expressed  in  percentages  of  the  original  weight 
of  the  unpeeled  fruit  (5.5  ounces),  the  results  are  reported  "As 
Purchased": 

Refuse,*  Water,  Protein,  Fat,  Carbohydrate,  Ash, 

per  cent  per  cent  per  cent  per  cent  per  cent  per  cent 

35.0  48.9  0.8  0.4  14.3  0.6 

If  they  are  expressed  in  terms  of  the  peeled  fruit  (3.57  ounces), 
the  results  appear  somewhat  different,  and  are  reported  as  "Edible 
Portion": 

Refuse,  Water,  Protein,  Fat,  Carbohydrate,  Ash, 

per  cent  per  cent  per  cent  per  cent  per  cent  per  cent 

75.4  1.1  0.6  22.1  0.8 

In  which  of  the  above  ways  food  values  shall  be  expressed  is  merely 
a  matter  of  convenience,  provided  the  amount  of  refuse  is  not  far 

*  The.  averse ;pe<r  cent  of  refuse  in  a  number  of  the  more  common  food  materials 

•  ;is  shewn  in  Table' XV,. 


FOOD   VALUES  AND   FOOD   REQUIREMENTS.  3 

from  the  average.  A  greater  degree  of  accuracy  as  to  nutritive 
value  is  insured  by  first  removing  the  inedible  portion,  and  then 
basing  calculations  on  the  weight  of  edible  substance,  but  it  must 
be  borne  in  mind  that  the  refuse  affects  estimations  of  cost  made 
in  this  way.  Thus  if  three  bananas  are  purchased  for  five  cents, 
and  are  found  to  weigh  one  pound  in  their  skins,  the  weight  of 
edible  material  will  be  about  ten  ounces;  at  the  rate  of  ten  ounces 
for  five  cents,  the  cost  per  pound  of  edible  material  will  be  nearly 
eight  cents.  Knowing  the  percentage  of  refuse,  we  can  convert 
the  weight  of  edible  material  into  weight  as  purchased  by  the 
following  proportion: 

Weight  of  edible  portion  :  Per  cent  of  edible  portion  :  :  x  :  100. 
x  =  weight  of  material  as  purchased. 

Thus,  in  the  case  above, 
Weight  of  edible  portion    Per  cent  of  edible  portion 

10.4  ounces  :  65  :  :  x  :  100. 

x  =  16  (ounces  of  material  as  purchased). 

WATER  is  present  in  all  food  materials,  with  the  exception  of  a 
few  pure  fats,  sugars  and  starches.  The  amount  may  be  anywhere 
from  two  to  ninety-five  per  cent,  crackers  averaging  about  seven 
per  cent,  bread  about  thirty-five  per  cent,  most  meats  from  sixty 
to  seventy-five  per  cent,  and  fresh  fruits  and  vegetables  from 
seventy-five  to  ninety-five  per  cent.  Since  water  can  be  added  to 
the  diet  without  cost,  its  presence  or  absence  is  most  significant 
from  the  economic  standpoint.  A  pound  of  fresh  tomatoes  and 
one  of  rolled  oats  can  often  be  bought  for  the  same  price,  but  the 
tomatoes  will  contain  fifteen  ounces  of  water  and  one  ounce  of  dry 
matter,  whereas  the  oats  will  furnish  fifteen  ounces  of  dry  matter 
and  one  ounce  of  water;  in  other  words,  the  dry  matter  in  the 
tomatoes  in  this  case  may  cost  eighty  cents  per  pound,  while  that 
in  rolled  oats  costs  five  and  one-third  cents  per  pound. 

PROTEIN  is  not  determined  directly,  but  is  estimated  from  the 
amount  of  nitrogen  which  the  given  material  contains.  The 
average  amount  of  nitrogen  in  protein  is  estimated  as  about  sixteen 
per  cent.  If  we  assume  that  sixteen  parts  of  nitrogen  correspond 
to  one  hundred  parts  of  protein,  then  for  one  part  of  nitrogen, 
there  will  be  six  and  one-fourth  parts  of  protein.  Analyses  made 


4  LABORATORY  HANDBOOK   FOR  DIETETICS. 

in  this  way  report  the  crude  protein  as  "N  X  6.25."  This  method 
is  not  strictly  accurate  for  two  reasons;  first,  because  the  nitrogen 
present  may  not  be  altogether  in  the  form  of  true  proteins,  but 
partly  as  simpler  compounds  of  lower  value;  second,  because 
individual  proteins  differ  considerably  in  the  per  cent  of  nitrogen 
which  they  contain,  some  having  as  low  as  fifteen  per  cent,  and  a 
number  having  seventeen  to  eighteen  per  cent.  Hence,  to  secure 
strict  accuracy,  different  factors  are  needed  for  the  different  food 
materials;  but  inasmuch  as  calculations  of  food  values  made  on 
average  analyses  are  only  approximately  correct  in  any  given  case, 
the  convenient  factor  6.25  has  been  widely  adopted,  and  is  satis- 
factory if  it  be  borne  in  mind  that  estimations  of  protein  in  food 
materials  made  in  this  way  tend  to  indicate  somewhat  more  pro- 
tein than  is  probably  available  to  the  body.  For  such  reasons  as 
these,  it  is  customary  in  experimental  work,  to  compare  the  intake 
and  output  of  nitrogen  rather  than  to  try  to  express  that  in  food 
in  terms  of  protein. 

FAT  is  determined  by  extraction  of  the  food  material  with  ether, 
and  hence  is  more  accurately  designated  "  ether  extract. "  Besides 
true  fat  and  fatty  acids,  this  extract  may  contain  other  acids, 
waxes,  coloring  matter  or  other  substances.  Thus  the  amount 
of  fat  is  exaggerated,  especially  in  some  food  materials  low  in 
fat,  such  as  fresh  fruits  and  green  vegetables,  in  which  as  much  as 
fifty  per  cent  of  the  ether  extract  may  be  substances  other  than 
fat.  In  cases  where  the  amount  of  fat  is  relatively  greater,  errors 
due  to  this  cause  are  practically  negligible. 

CARBOHYDRATES,  as  ordinarily  reported,  are  estimated  "by 
difference,"  that  is,  by  subtracting  the  sum  of  the  percentages  of 
protein,  fat,  ash  and  water  from  one  hundred.  Here  again,  the 
results  are  only  approximately  accurate,  partly  because  all  the 
errors  in  the  other  estimations  are  charged  against  the  carbo- 
hydrates, and  partly  because  carbohydrates  may  be  included  which 
are  not  available  for  food,  as  woody  fiber  and  certain  gums. 

ASH  is  obtained  by  burning  off  all  the  combustible  substances 
and  weighing  the  residue.  It  is  chiefly  significant  in  showing  what 
proportion  of  a  dry  foodstuff  is  not  available  for  fuel;  consequently 
reports  of  total  ash  are  not  very  important  in  dietary  calculation. 
The  nature  of  the  mineral  matter  is,  however,  a  matter  of  con- 
siderable importance,  and  while  it  is  not  necessary  to  calculate 


FOOD   VALUES  AND  FOOD  REQUIREMENTS.  5 

the  total  amount  of  each  of  the  different  mineral  constituents  in 
every  dietary,  familiarity  with  their  distribution  in  food  materials 
should  be  acquired  by  frequent  reference  to  such  data  as  in  Tables 
XX  and  XXI. 

THE  FUNCTIONS  OF  FOOD. 

The  human  body  is  a  working  machine,  for  which  the  fuel  is 
food;  it  is  an  aggregation  of  living  cells  in  which  chemical  changes 
are  continually  occurring,  old  material  being  thrown  out  to  be  re- 
placed by  new,  which  must  be  obtained -from  food;  it  is  an  organism 
capable  of  building  itself  up  from  a  single  cell  by  conversion  of  food 
into  body  substance.  It  cannot,  however,  perform  these  func- 
tions without  the  proper  balance  of  chemical  compounds  in  all  its 
tissues  and  fluids,  and  these  compounds  must  be  derived  from  a 
well-balanced  diet.  It  may  be  said,  therefore,  that  food  has  three 
important  functions;  namely,  to  supply  energy;  to  build  body  sub- 
stance; and  to  regulate  body  processes. 

FOOD  AS  A  SOURCE  OF  ENERGY. 

Proteins,  fats  and  carbohydrates  have  the  great  common  func- 
tion of  supplying  the  body  with  energy,  which  is  the  power  to  do 
work.  This  power  is  manifested  in  various  ways,  such  as  motion, 
heat,  light,  chemical  or  electrical  activity.  Our  bodies  are  energy- 
transformers;  their  sole  source  of  energy  is  food,  and  the  most  im- 
portant result  of  the  changes  which  foods  undergo  in  the  body  is 
the  evolution  of  energy  in  the  form  of  work  or  heat.  The  work 
may  be  internal,  as  that  of  digestion,  respiration,  circulation,  and 
muscular  tension;  or  external,  as  in  walking,  running,  or  other 
muscular  activity;  the  heat  is  chiefly  a  by-product  of  these  various 
forms  of  work,  but  under  certain  circumstances,  when  heat  loss 
is  very  rapid,  energy  may  be  converted  into  this  form,  to  maintain 
the  normal  body  temperature. 

Since  energy  is  easily  transformed  into  heat,  and  this  form  is 
readily  measured,  a  heat  unit,  the  Calorie,  has  been  adopted  as 
the  most  convenient  measure  of  energy.  One  Calorie  is  the  amount 
of  heat  required  to  raise  one  kilogram  (2.2  pounds)  of  water  one 
degree  Centigrade,  or  one  pound  of  water  four  degrees  Fahrenheit. 
Expressed  in  terms  of  work,  it  represents  that  required  to  lift 
one  pound  through  the  distance  of  3087  feet  or  3087  foot-pounds, 


6  LABORATORY  HANDBOOK  FOR  DIETETICS. 

The  total  energy  value  of  each  of  the  fuel  foodstuffs  (proteins^ 
fats,  and  carbohydrates)  has  been  determined  by  burning  it  in  a 
calorimeter  in  pure  oxygen,  under  such  conditions  that  all  the 
heat  evolved  is  taken  up  by  water  surrounding  the  vessel  in  which 
the  combustion  occurs,  and  the  increase  in  the  temperature  of  the 
water  measured  by  a  delicate  thermometer.  In  the  body/  com- 
bustion of  protein  is  not  quite  so  complete  as  in  the  calorimeter, 
and  there  are  usually  some  losses  due  to  failure  of  complete 
digestion  of  each  kind  of  foodstuff,  so  that  the  available  energy 
is  somewhat  less  than  the  total  energy  value.  In  a  healthy  human 
being,  on  an  ordinary  mixed  diet,  the  fuel  value  of  each  foodstuff 
is  on  the  average  as  follows:* 

Protein,  4  Calories  per  gram, 
Fat,  9  Calories  per  gram, 
Carbohydrate,  4  Calories  per  gram. 

Knowing  the  percentage  composition  of  any  food  material,  it 
is  possible  by  means  of  these  factors  to  com-  ute  its  probable 
yield  of  energy  to  the  body,  as  illustrated  in  Problem  III,  page  52. 

FOOD  AS  BUILDING  MATERIAL. 

During  the  period  of  growth,  which  extends  over  the  first 
twenty-five  years  of  life,  the  body  increases  in  weight  usually 
from  fifteen  to  twenty  times.  The  source  of  the  new  body  sub- 
stance is  food.  In  adult  life,  growth  /ceases,  except  in  special 
cases,  as  when  the  body  tissues  have  been  depleted  through  disease 
or  accident  or  where  unusual  exercise  or  pregnancy  induces  muscle 
formation;  but  in  all  living  substance  there  is  a  constant  loss  of 
old  material,  to  be  replaced  by  new,  small  in  amount,  but  essential 
to  life.  Hence  there  is  never  a  time  when  building  material  can 
be  dispensed  with  entirely,  though  it  becomes  less  prominent 
after  maturity.  The  foodstuffs  which  play  a  specific  role  in  body 
building  are  the  proteins  and  certain  ash  constituents,  the  most 
important  being  phosphorus,  iron,  and  calcium. 

Protein  supplies  nitrogen,  essential  for  the  protoplasm  of  all 
active  cells  and  especially  for  the  making  of  muscle.  It  is  also  a 
source  of  sulphur  for  body  protein. 

*  Most  of  the  calculations  of  fuel  value  previously  made  are  slightly  higher  than 
those  in  this  book,  owing  to  the  use  of  Rubner's  factors  (protein  4.1,  fat  9.3,  car- 
bohydrate, 4.1)  which  are  now  known  to  allow  too  little  for  losses  in  digestion. 


FOOD   VALUES  AND   FOOD  REQUIREMENTS.  7 

Phosphorus,  like  nitrogen,  is  essential  to  the  development  of 
every  cell.  It  is  also  one  of  the  chief  elements  giving  rigidity  to 
the  bones.  It  occurs  in  chemical  combination  with  protein  and 
fat  in  milk  and  eggs,  as  simpler  organic  compounds  in  grains  and 
legumes,  and  chiefly  as  inorganic  salts  in  meat,  fish,  fruits  and  green 
vegetables.  The  organic  forms,  especially  phospho-proteins  and 
phospho-f  ats,seem  to  be  used  to  the  best  advantage  in  body-building. 

Iron  is  an  essential  element  of  the  hemoglobin  of  the  blood,  and 
of  all  cell  nuclei.  Oxidation  and  cell  development  are  therefore 
dependent  on  its  presence.  Food  iron  is  in  the  form  of  iron- 
protein  compounds,  found  especially  in  egg  yolk,  green  vegetables 
fruits,  legumes  and  whole  grains. 

Calcium  as  building  material  is  found  chiefly  in  the  bones,  and 
teeth.  It  occurs  in  food  in  combination  with  protein,  as  in  milk, 
or  as  inorganic  salts  in  whole  grains,  legumes,  fruits  and  vegetables. 

FOOD  IN  THE  REGULATION  OF  BODY  PROCESSES. 

The  chief  constituents  of  food  participating  in  the  regulation 
of  body  processes  are  the  ash  constituents  and  water. 

The  most  important  mineral  elements  besides  phosphorus,  iron, 
calcium  and  sulphur,  are  magnesium,  potassium,  sodium  and 
chlorine.  Upon  the  presence  of  the  salts  formed  by  these  elements 
depend  the  neutrality  of  the  blood,  the  acidity  or  alkalinity  of  the 
digestive  juices,  the  solvent  power  and  osmotic  pressure  of  different 
body  fluids,  and  the  elasticity  and  irritability  of  nerve  and  muscle. 
They  form  such  combinations  as  tend  to  protect  the  body  against 
harmful  substances  when  present,  and  to  aid  in  their  elimination. 

FOOD  REQUIREMENT. 

THE  ENERGY  REQUIREMENT  OF  NORMAL  ADULTS. 
The  first  requirement  of  the  body  is  for  energy  to  replace  that 
lost  in  its  constant  internal  work,  and  more  or  less  irregular  and 
variable  external  work.  The  greater  the  amount  of  muscular 
work,  the  higher  the  energy  requirement.  By  use  of  the  following 
tables  it  is  possible  to  determine  with  considerable  accuracy  the 
energy  requirement  of  any  adult.*  Tables  I  and  II  give  the  aver- 

*  For  detailed  discussion  of  the  factors  influencing  the  energy  requirement,  and 
interpretation  of  the  terms  indicating  different  degrees  of  muscular  activity  consult 
Sherman's  Chemistry  of  Food  and  Nutrition;  Lusk's  Science  of  Nutrition;  or  Von 
Noorden's  Metabolism  and  Practical  Medicine. 


LABORATORY  HANDBOOK   FOR  DIETETICS. 


TABLE  I. 

SYMONDS'S  TABLE   OF  HEIGHT  AND  WEIGHT  FOR   MEN  AT   DIFFERENT  AGES.* 
(Based  on  74,162  accepted  applicants  for  life  insurance.) 


Ages 

15-24 

25-29 

30-34 

35-39 

40-44 

45-49 

50-54 

55-59  60-64  65-69 

5  ft.  0  in. 

120 

125 

128 

131 

133 

134 

134 

134 

131 

1  " 

122 

126 

129 

131 

134 

136 

136 

136 

134 

2  " 

124 

128 

131 

133 

136 

138 

138 

138 

137 

3  " 

127 

131 

134 

136 

139 

141 

141 

141 

140 

140 

4  " 

131 

135 

138 

140 

143 

144 

145 

145 

144 

143 

5  " 

134 

138 

141 

143 

146 

147 

149 

149 

148 

147 

6  " 

138 

142 

145 

147 

150 

151 

153 

153 

153 

151 

7  " 

142 

147 

150 

152 

155 

156 

158 

158 

158 

156 

8  " 

146 

151 

154 

157 

160 

161 

163 

163 

163 

162 

9  " 

150 

155 

159 

162 

165 

166 

167 

168 

168 

168 

10  " 

iSi 

159 

164 

167 

170 

171 

172 

173 

174 

174 

11  " 

159 

164 

169 

173 

175 

177 

177 

178 

180 

180 

6ft.  0  " 

165 

170 

175 

179 

180 

183 

182 

183 

185 

185 

1  " 

170 

177 

181 

185 

186 

189 

188 

189 

189 

189 

2  " 

176 

184 

188 

192 

194 

196 

194 

194 

192 

192 

3  " 

181 

190 

195 

200 

203 

204 

201 

198 

*  Medical  Record,  Sept.  5,  1908. 

TABLE  II. 

SYMONDS'S  TABLE  OF  HEIGHT  AND  WEIGHT  FOR  WOMEN  AT  DIFFERENT  AGES.* 
(Based  on  58,855  accepted  applicants  for  life  insurance.) 


Ages 

15-19 

20-24 

25-29 

30-34 

35-39 

40-44 

45-49 

50-54 

55-59 

60-64 

4  ft.  11  in. 

111 

113 

115 

117 

119 

122 

125 

128 

128 

126 

5  "  0 

113 

114 

117 

119 

122 

125 

128 

130 

131 

129 

1 

115 

116 

118 

121 

124 

128 

131 

133 

134 

132 

2 

117 

118 

120 

123 

127 

132 

134 

137 

137 

136 

3 

120 

124 

127' 

131 

135 

138 

141 

141 

140 

4 

123 

127 

130 

134 

138 

142 

145 

145 

144 

5 

125 

131 

135 

139 

143 

147 

149 

149 

148 

6 

128 

132 

135 

137 

143 

146 

151 

153 

153 

152 

7 

132 

135 

139 

143 

147 

150 

154 

157 

156 

155 

8 

136 

140 

143 

147 

151 

155 

158 

161 

161 

160 

9 

140 

144 

147 

151 

155 

159 

163 

166 

166 

165 

10 

144 

147 

151 

155 

159 

163 

167 

170 

170 

169 

*  McClure's  Magazine,  Jan.  1909. 

age  weight  in  proportion  to  height,  for  men  and  women  of  different 
ages,  and  Tables  III,  IV,  V  and  VI  afford  data  for  calculating  the 
energy  requirement  according  to  this  weight.  Thus  a  man  weigh- 
ing 70  kilograms,  at  light  exercise,  will  require  2450-2800  Calories 
according  to  Table  III,  or  if  we  state  his  day's  activity  more 
definitely,  assuming  that  he  sleeps  7  hours,  works  at  his  desk 
10  hours,  does  exercise  equivalent  to  walking  7  hours,  we  may 
then  calculate  his  requirement  according  to  Table  IV: 


FOOD   VALUES  AND   FOOD  REQUIREMENTS.  9 

Sleeping,  7  X  65  Calories  =  455  Calories. 
Sitting,  10  X  100  Calories  =  1000  Calories. 
Walking,  7  X  170  Calories  =  1190  Calories. 
Total  for  day,  2645  Calories. 

This  corresponds  very  well  with  our  previous  estimate,  and  with 
Atwater's  average  for  a  sedentary  occupation,  Table  V. 

If  the  subject  under  consideration  is  an  adult  of  normal  physique 
but  weighs  more  or  less  than  70  kilograms,  the  total  energy  re- 
quirement is  calculated  as  proportional  to  weight.  Thus  for 
a  person  of  55  kilograms  (man  or -woman),  with  the  same  degree 
of  activity,  the  proportional  energy  requirement  would  be  2078 
Calories.  In  the  strictest  sense  the  smaller  subject  would  prob- 
ably have  a  somewhat  larger  energy  output  per  unit  of  weight,  as 
metabolism  is  more  nearly  proportional  to  surface  than  to  weight. 

TABLE  III. 

VON  NOORDEN'S  ALLOWANCE  PER  KILOGRAM  FOR  NORMAL  NUTRITION  OF  YOUNG 
AND  MIDDLE  AGED  ADULTS. 

At  complete  rest 30-35  Calories  per  kilogram  per  day. 

With  light  exercise .35-40  Calories  per  kilogram  per  day. 

With  moderate  exercise 40-45  Calories  per  kilogram  per  day. 

With  hard  muscular  labor 45-60  Calories  per  kilogram  per  day. 


TABLE  IV. 
ATWATER  AND  BENEDICT'S  HOURLY  FACTORS.* 

Man  sleeping 1 65  Calories  per  hour. 

Man  sitting  at  rest 100  Calories  per  hour. 

Man  at  light  muscular  exercise 170  Calories  per  hour. 

Man  at  active  muscular  exercise 290  Calories  per  hour. 

Man  at  severe  muscular  exercise 450  Calories  per  hour. 

Man  at  very  severe  muscular  exercise 600  Calories  per  hour, 

*  Calculated  for  the  average  man  weighing  70  kilograms  (154  pounds). 


TABLE  V. 

ATWATER'S  ESTIMATE  ACCORDING  TO  DEGREE  OF  MUSCULAR  ACTIVITY.* 
Man  at  moderately  active  muscular  work  (like  carpenter  or  mason)..3400  Calories. 
Man  at  hard  muscular  work  -(1.2  the  food  of  a  man  moderately 

active) 4080  Calories. 

Man  at  light  muscular  work  (0.9  the  food  of  a  man  moderately 

active) ....  3060  Calories. 


10  LABORATORY  HANDBOOK  FOR  DIETETICS. 

Man  at  sedentary  occupation ...  -. 

Woman  at  moderately  active  work  (0.8  the  food  of  a  man  moder-  L..2720  Calories. 

ately  active) - 

Woman  at  light  work  (0.7  the  food  of  a  man  moderately  active) 2380  Calories. 

*  Calculated  for  the  average  man  weighing  70  kilograms  (154  pounds)  and  the 
average  woman  weighing  56  kilograms  (123  pounds). 

TABLE  VI. 

TIGERSTEDT'S  ESTIMATE  ACCORDING  TO  OCCUPATION.* 
Occupation  Calories  per  Day 

Shoemaker 2001-2400 

Weaver 2401-2700 

Carpenter  or  mason 2701-3200 

Farm  laborer 3201-4100 

Excavator 4101-5000 

Lumberman Over  5000 

*  Calculated  for  a  man  of  average  weight,  70  kilograms  or  154  pounds. 

THE  ENERGY  REQUIREMENT  OF  CHILDREN. 

The  energy  requirement  of  children  is  higher  in  proportion  to 
body  weight  than  that  of  adults.  In  youth  the  metabolism  is 
more  intense  and  there  is  a  great  storage  of  food  materials  in 
the  body  in  the  process  of  growth,  as  is  evident  from  the  fact 
that  a  baby  doubles  in  weight  in  the  first  180  days  of  life.  The 
muscular  activity  of  children  is  also  frequently  greater  than  that 
of  adults,  so  that  their  food  requirement  may  be  increased  further 
in  this  way. 

To  calculate  the  energy  requirement  of  any  child,  it  is  necessary 
to  know  the  requirements  per  unit  of  weight  at  different  stages 
of  growth,  i.  e.,  different  ages,  and  the  weight  of  the  normal  child 
at  corresponding  periods.  Such  data  will  be  found  in  Tables 
VII-XI.  Thus  a  normal  boy,  five  years  old,  42  inches  high,  should 
weigh  41  pounds  or  18.6  kilograms,  and  will  require  at  least  80 
Calories  per  kilogram,  making  a  total  per  day  of  1488  Calories. 
With  more  than  moderate  activity,  as  much  as  90  Calories  per 
kilogram  may  be  required,  a  total  of  1674  per  day. 

If  a  child  is  below  normal  weight,  he  should  not  be  fed  according 
to  his  present  weight,  but  regarded  as  undernourished  and  treated 
as  nearly  as  possible  in  harmony  with  what  his  weight  ought  to  be. 
Standards  for  children  should  in  general  be  considered  as  repre- 
senting the  minimum  rather  than  the  maximum  food  requirement. 


FOOD   VALUES  AND  FOOD  REQUIREMENTS.  11 

TABLE  VII. 

AVERAGE  ENERGY  REQUIREMENT  OF  CHILDREN  PER  KILOGRAM  OF  BODY  WEIGHT 
Age  in  Years  Calories  per  Kilogram 

Under  1  100 


2-5  90-80 

6-9  80-70 

10-13  70_60 

14-17  60-45 


TABLE   VIII. 

AVERAGE  TOTAL  ENERGY  REQUIREMENT  OF  CHILDREN. 

Age  in  Years  Total  Calories 

1-2  900-1200 

2-5  1200-1500 

6-9  1400-2000 

10-13  1800-2200 

14_17f  girls  2200-2600 

I  boys  2500-3000 


TABLE   IX. 

AVERAGE  WEIGHTS  OF  CHILDREN  FROM  BIRTH  TO  THE  FIFTH  YEAR.* 

Weight 

Age                                                                                          Pounds  Kilograms 

At  birth  ......................................................................  7.5  3.4 

6  months  ......................................................................  15.0  6.8 

1  year  ..........................................................................  21.0  9.5 

-  ...............  ---------  ..............  -.-30.3  13.8 


o  Vears 

S   I  girls  ......  _________  ..................  .  ..........................  29.2  13.3 

3  vears    $  boys  ......  -  .................  --------------  ......................  34'9  15'9 

S    J  girls  .............  ________________________  .......................  33.1  15.0 

<  boys  .....37.9  17.2 

4  years    <    .  ,  o«  o  i  «  K 

(  girls  ............................................................  OO..3  lo.5 

*  Sill,  New  York  Medical  Journal,  January  14,   1911,  p.  70  (from  tables  by 
Koplik), 


12 


LABORATORY  HANDBOOK   FOR  DIETETICS. 


TABLE  X. 

AVERAGE  WEIGHT  AND  HEIGHT  OF  BOYS  AT  DIFFEI-.LNT  AGES.* 
The  figures  represent  weight  in  pounds. 


Ht. 

5 

6 

7 

8 

9 

10 

11 

12 

13    14 

15 

13 

17 

18 

19 

20 

In. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs.  Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

39 

35 

40 

38 

3G 

41 

39 

30 

42 

41 

41 

43 

42 

42 

42 

44 

46 

41 

43 

45 

46 

46 

45 

40 

48 

48 

48 

47 

49 

50 

60 

48 

54 

53 

53 

53 

49 

54 

55 

55 

50 

57 

58 

58 

51 

59 

60 

60 

61 

52 

62 

62 

01 

03 

53 

62 

65 

65 

67 

67 

67« 

54 

65 

68 

68 

70 

71 

71 

55 

69 

71 

75 

75 

76 

56 

71 

77 

76 

78 

79 

79 

57 

77 

79 

80 

82 

82 

SL 

J78 

84^. 

_85 

86 

^87- 

59 

Av'T  •' 

84 

86 

0b 

^91" 

60 

85 

91 

94 

95 

90 

61 

98 

97   99 

90 

62 

99 

103  100 

104 

104 

63 

100 

107  112 

112  110  118 

64 

114  118 

120  117  120 

120 

65 

122 

119 

122  122  120 

120 

125 

66 

121 

125  125  120  129 

139 

67 

128 

129  128  ;  131  134 

132 

68 

133 

133  130 

130  i  130 

130 

69 

134 

136  139 

139  139 

139 

70 

136 

140  i  143 

143  144 

145 

71 

140  !  140  140  140 

140 

72 

149 

154 

73 

105 

*  Taken  from  the  Ninth  Yearbook  of  the  National  Society  for  the  Study  of 
Education,  Part  I,  Health  and  Education,  by  Thomas  Denison  Wood,  A.M.,  M.D., 
1910,  with  the  permission  of  the  author. 


FOOD   VALUES  AND  FOOD  REQUIREMENTS. 


13 


TABLE   XI. 

AVERAGE  WEIGHT  AND  HEIGHT  OF  GIRLS  AT  DIFFERENT  AGES.* 
The  figures  represent  weight  in  pounds. 


Ht 
In. 

5 

Yrs. 

6 
Yrs. 

7 
Yrs. 

Y?. 

9 

Yrs. 

10 

Yrs. 

ll 

Yrs. 

12 
Yrs. 

13 
Yrs. 

14 

Yrs. 

15 

Yrs. 

16 

Yrs. 

17 
Yrs. 

18 

Yrs. 

19 
Yrs. 

20 
Yrs. 

39 

34 

40 

37 

35 

41 

38 

37 

42 

41 

39 

39 

43 

41 

41 

42 

44 

45 

43 

44 

42 

45 

45 

45 

45 

46 

48 

47 

47 

47 

50 

49 

49 

48 

51 

51 

49 

53 

53 

54 

50 

56 

56 

57 

51 

59 

58 

60 

52 

63 

62 

62 

63 

53 

64 

63 

66 

65 

54 

69 

68 

69 

68 

55 

70 

71 

73 

56 

75 

75 

76 

78 

57 

78 

80 

83 

58 

83 

86 

88 

89 

59 

88 

89 

93 

97 

100 

60 

94 

94 

96 

100 

104 

109 

103 

99 

99 

61 

99 

100 

102 

109 

109 

106 

105 

111 

62 

104 

104 

106 

111 

110 

107 

111 

114 

63 

107 

109 

116 

110 

112 

113 

114 

64 

112 

118 

116  117 

114 

119 

115 

65 

114 

118 

121  125 

120 

123 

125 

*  Taken  from  the  Ninth  Yearbook  of  the  National  Society  for  the  Study  of 
Education,  Part  I,  Health  and  Education,  by  Thomas  Denison  Wood,  A.M.,  M.D., 
1910,  with  the  permission  of  the  author. 

THE  ENERGY  REQUIREMENT  OF  THE  AGED. 

In  old  age,  the  activity  of  the  cells  diminishes,  decreasing  the 
rate  of  metabolism  and  the  amount  of  internal  work.  External 
work  is  usually  less  than  in  middle  life,  and  the  ability  of  the  body 
to  deal  with  an  excess  of  food  is  lessened.  For  these  reasons,  the 
energy  requirement  per  unit  of  weight  gradually  declines  as  old 
age  comes  on,  usually  after  the  60th  year,  and  sometimes  earlier. 
While  senility  cannot  be  measured  exactly  in  years,  we  may,  for 
convenience,  divide  this  period  into  three  parts,  (1)  from  60  to  70; 
(2)  from  70  to  80;  (3)  from  80  to  the  end  of  life,  as  a  basis  for 
estimating  food  requirements. 

The  energy  requirement  is  most  satisfactorily  calculated  by 


14  LABOR  A  TORY  HANDBOOK  FOR  DIETETICS. 

using  one  of  the  methods  suggested  for  obtaining  the  energy 
requirement  of  an  adult*  when  the  weight  of  the  individual  is 
known  and  suitable  allowance  is  made  for  lessened  activity. 
After  the  requirement  has  been  calculated  as  if  for  a  middle  aged 
person,  a  deduction  should  be  made  for  the  decreased  metabolism 
according  to  the  following  table,  adapted  from  suggestions  by 
Von  Noorden. 

TABLE   XII. 

VON  NOORDEN' s  REDUCTIONS  IN  ENERGY  REQUIREMENT  IN  OLD  AGE. 

Age  in  Years  Per  Cent  of  Reduction 

60-70  10 

70-80  20 

80 30 

THE  PROTEIN  REQUIREMENT. 

The  protein  requirement  cannot  be  stated  with  the  same  exact- 
ness as  the  energy  requirement.  We  know  that  some  proteins 
will  support  growth ;  others  serve  merely  to  maintain  the  body  at 
constant  weight,  and  still  others  will  by  themselves  neither  main- 
tain nitrogen  equilibrium  nor  support  growth.  It  is  necessary 
therefore  to  choose  proteins  with  some  care  if  we  try  to  limit  the 
amount  very  closely,  especially  in  childhood  when  they  are  so 
important  for  growth;  or  to  take  food  materials  of  many  kinds, 
so  that  different  types  of  protein  are  represented  in  the  diet. 

The  total  amount  of  protein  required  is  independent  of  the 
amount  of  muscular  activity.  In  the  adult  it  depends  rather  upon 
the  amount  of  active  tissue  in  the  body.  In  the  case  of  an  adult 
man  of  ordinary  physique  weighing  seventy  kilograms,  while  the 
energy  requirement  may  vary  from  2400  to  4000  Calories  according 
to  occupation,  a  protein  supply  of  about  one  gram  per  kilogram  of 
body  weight  per  day  will  be  adequate.  In  the  child  the  require- 
ment is  much  higher  in  proportion  to  weight,  owing  to  the  use 
of  protein  as  building  material,  especially  for  the  muscles.  At  the 
time  of  most  rapid  growth  nature  provides  about  two  and  one-half 
grams  of  protein  per  kilogram  of  body  weight  per  day.  This  is 
about  ten  per  cent  of  the  fuel  requirement  per  kilogram,  and  it 
will  be  observed  that  a  man  at  moderately  active  work,  taking  one 
gram  of  protein  per  kilogram  is  also  getting  about  ten  per  cent 

*  Cf.  Tables  I-VI. 


FOOD    VALVES  AND   FOOD   REQUIREMENTS.  15 

of  his  calories  in  the  form  of  protein.  In  old  age,  when  new  body 
substance  is  not  being  built,  the  existing  cells  are  less  active,  and 
the  body  is  less  capable  of  disposing  of  an  excess,  so  that  less  than 
one  gram  per  kilogram  of  body  weight  is  needed,  we  find  that  there 
is  also  a  decreased  demand  for  total  fuel,  affording  again  a  paral- 
lelism between  energy  and  protein  requirement.  It  seems  safe 
to  say  therefore,  that  except  at  complete  rest,  from  ten  to  fifteen 
per  cent  of  the  total  fuel  in  the  form  of  protein  is  sufficient  for 
any  age  when  the  energy  requirement  is  fully  met. 

When  the  protein  in  the  diet  is  excessively  high,  it  raises  the 
metabolism  without  any  beneficial  and  possibly  with  harmful 
effects.  It  is  at  least  a  wasteful  excess,  and  should  be  avoidedc 
On  the  other  hand,  while  it  is  possible  to  satisfy  the  requirements 
for  nitrogen  with  less  than  ten  per  cent  of  the  fuel  in  the  form  of 
protein,  such  a  supply  does  not  afford  much  reserve  for  such  emer- 
gencies as  loss  in  digestion,  or  inability  of  the  body  to  utilize 
to  good  advantage  the  type  of  protein  supplied,  and  is  usually 
inadvisable. 

THE  FAT  AND  CARBOHYDRATE  REQUIREMENT. 

Assuming  that  from  ten  to  fifteen  per  cent  of  the  total  fuel  is 
derived  from  protein  in  satisfying  the  nitrogen  requirement  of 
the  body,  the  remainder  of  the  daily  fuel  supply  will  have  to  be 
provided  from  carbohydrates  arid  fats.  The  amount  of  fat 
which  can  be  digested  differs  with  the  individual  and  the  form  in 
which  it  is  taken,  but  the  average  man's  maximum  capacity  for 
digestion  of  fat  is  about  200  grams  per  day.  The  amount  of  carbo- 
hydrates which  can  be  taken  to  advantage  depends  largely  upon 
the  form,  starch  being  capable  of  good  digestion  in  amounts  up 
to  or  even  above  500  grams  per  day.  The  assimilation  limits  for 
sugar  vary  with  the  kind,  but  are  lower  than  that  for  starch. 

Under  certain  circumstances  carbohydrates  have  a  greater 
protein-sparing  power  than  fats,  but  unless  more  than  one-half 
of  the  total  calories  of  the  day's  ration  be  derived  from  fats,  the 
protein  sparing  action  of  a  fat  calorie  or  a  carbohydrate  calorie 
is  practically  the  same.  In  the  ordinary  diet  of  a  healthy  indi- 
vidual the  carbohydrates  tend  to  predominate,  so  that  there  is 
no  necessity  for  estimating  fat  and  carbohydrate  separately;  the 
relative  proportions  will  be  determined  largely  by  questions  of 


16  LABORATORY  HANDBOOK  FOR  DIETETICS. 

bulk  and  ease  of  digestion.  In  special  cases  it  is  sometimes 
necessary  to  calculate  each  separately,  as  in  diabetes  where  the 
carbohydrate  must  be  limited.  The  tables  of  food  values  will 
make  these  calculations  comparatively  simple. 

THE  ASH  REQUIREMENT. 

In  a  diet  selected  from  a  wide  range  of  food  materials,  or  a  more 
limited  one  containing  some  kind  of  fruit  and  some  green  vegetable 
every  day,  and  having  milk  as  a  prominent  constituent,  the  needs 
of  the  individual  for  body-building  and  body-regulating  ash  con- 
stituents will  probably  be  satisfactorily  met.  The  ash  require- 
ment has  not  yet  been  determined  with  the  same  accuracy  as 
the  energy  requirement,  but  there  is  abundant  evidence  that 
attention  must  be  paid  to  the  mineral  elements  of  the  diet,  some 
of  which  are  as  important  as  protein  even  though  needed  in  much 
smaller  amounts.  The  ones  which  it  seems  most  unwise  to  leave 
to  chance  are  phosphorus,  iron  and  calcium,  diets  which  supply 
protein  and  fuel  in  adequate  amounts  not  necessarily  carrying  a 
sufficiency  of  all  of  these.  The  quantities  per  day  believed  to  be 
adequate  for  an  average  healthy  man  are  as  follows : 

Phosphoric  acid 2.75    grams 

Calcium  oxide 0.7      gram 

Iron 0.015  gram 

The  calculation  of  the  ash  constituents  is  laborious,  and  inas- 
much as  the  amounts  required  are  comparatively  small,  it  is 
simpler  to  see  that  the  foods  rich  in  these  elements  are  well  repre- 
sented, i.  e.,  milk,  eggs,  whole  grains,  peas,  beans,  green  vegetables 
and  fruit,  any  excess  of  ash  not  being  likely  to  do  harm. 

When  for  any  reason  there  is  scarcity  of  the  above  foods,  or  a 
diet  especially  rich  in  any  particular  ash  constituent  is  desired, 
the  quantitative  estimations  of  the  various  elements  may  be  made 
by  means  of  Tables  XX  and  XXI. 


PART  II. 

PROBLEMS   IN   DIETARY   CALCULATION. 

PROBLEM  I. 

STUDIES  IN  WEIGHT,  MEASURE  AND  COST  OF  SOME  COMMON  FOOD 

MATERIALS.. 

In  the  following  table  (XIII)  are  grouped  those  common  food 
materials  which  are  purchased  and  used  by  measure  more  fre- 
quently than  by  weight.  The  food  values  are  given  for  all  the 
customary  units  of  weight,  namely,  the  gram  for  scientific  accuracy, 
the  ounce  for  the  small  family  and  the  pound  for  the  larger  in- 
stitution, the  data  being  calculated,  unless  otherwise  stated,  from 
Bulletin  28,  Office  of  Experiment  Stations,  U.  S.  Department  of 
Agriculture,  using  the  Atwater  factors  for  energy  values.  Since 
estimates  of  food  values  made  on  average  proximate  analyses 
cannot  be  absolutely  accurate,  the  number  of  digits  in  this  table 
(and  in  Table  XIX)  has  been  limited  to  one  or  two  decimal  places 
except  on  the  gram,  where  the  food  values  serve  also  to  indicate 
the  percentage  composition  as  given  in  the  original  report.  These 
can  be  used  in  cases  where  the  closest  concordance  in  results  is 
desired. 

For  weighing  the  food  materials,  a  Harvard  Trip  Scale  with 
weights  from  one  gram  to  one-half  kilogram  will  be  found  most 
satisfactory,  although  any  reliable  household  scale  accurate  to 
one-fourth  ounce  can  be  used.  A  number  of  standard  or  100- 
Calorie  portions  of  food  materials  representing  the  different  classes 
of  foodstuff  should  be  weighed,  carefully  measured,  and  the  result 
recorded  in  the  blank  space  provided  in  the  measure  column  of 
the  tables.  The  total  weight  of  the  market  unit,  as  the  quart,  can 
or  package,  should  also  be  recorded  in  the  blank  space  under  the 
data  on  food  values,  and  the  cost  of  this  and  the  100-Calorie  portion 
recorded  in  the  cost  column.  Other  useful  data  are  the  weight 
of  one  cupful  or  one  tablespoonful,  etc.,  of  foods  used  by  these 
measures  in  cookery,  such  as  flour,  sugar,  butter,  and  milk.  Com- 
parison of  the  cost  of  100-Calorie  portions  will  give  a  true  idea  of 
3  17 


18 


LABORATORY  HANDBOOK   FOR  DIETETICS. 


the  relative  economy  of  the  different  food  materials  as  sources 
of  fuel,  and  will  save  much  time 'in  dietary  calculation.  A  com- 
plete record  of  a  food  material  will  appear  as  follows: 


EXAMPLE  OF  A  FOOD  RECORD. 


Food 

Pn 

Weigt 

t 

Pro- 

Fat, 

Carbo- 

Fuel 

Cost, 

Ma- 
terial 

02 

lb. 

oz. 

gms. 

tein, 
Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Measure 

Bread, 

1 

0.093 

0.012 

0.527 

2.59 

white, 

1 

2.63 

0.34 

14.94 

73.4 

0  CV44 

miscel- 

1 

42.18 

5.44 

239.05 

1174 

0  0666 

ous. 

1 

1.36 

49  /)/) 

38.6 

?/•/?  /? 

3.6 

?'/    *t  /? 

0.46 

/,  /7  o 

20.39 

4  7Q   9  ff 

100 

00/7 

0.0056 

f//^C^ 
\     bface 
j  /^    ^ 

PROBLEMS   IN   DIETARY  CALCULATION. 


19 


TABLE  XIII. 

VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. 

Calculated  principally  from  Bulletin  28,  Office  of  Experiment  Stations,  U.  S.  Department 
of  Agriculture. 

A.  P.  denotes  "as  purchased." 

E.  P.  denotes  "edible  portion." 

S.  P.  denotes  "standard"  or  "  100-calorie"  portion. 

The  Per  Cent  of  Refuse  in  common  food  materials  is  given  in  Table  XV. 

When  it  is  impractical  to  weigh  certain  food  materials  some  idea  of  the  relation  between 
weight  and  measure  may  be  gained  by  reference  to  tables  in  the  following  publications: 

Flora  Rose — Human  Nutrition,  Part  I,  Cornell  University,  1909. 
Locke— Food  Values,  New  York,  1910. 
Pattee— Practical  Dietetics,  New  York,  1910. 


Food 

P-I 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost, 

Approxi- 

Material 

CQ 

lb. 

oz. 

gms. 

Grains 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

mate 
Measure 

Almonds, 

1 

0.115 

0.302 

0.095 

3.56 

A  P 

1 

3.26 

8.56 

2.69 

100.9 

1 

52.16 

136.96 

43.09 

1614 

1 

0.99 

28.1 

3.23 

8.49 

2.67 

100 

Almonds, 

1 

0  210 

0.549 

0.173 

6.47 

E  P 

1 

5  95 

15  56 

4  90 

183.5 

1 

95.25 

249.03 

78.47 

2936 

1 

054 

15  5 

3  24 

848 

2  67 

100 

Apples 

1 

0  016 

0  022 

0.661 

2.91 

dried 

1 

0  45 

0  62 

18  74 

82.4 

A.  P. 

1 

7  25 

9  93 

299.83 

1318 

1 

1  21 

34  4 

0  55 

0  75 

22  74 

100 

• 

20 


LABORATORY  HANDBOOK   FOR  DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 
Material 

& 

02 

Weight 

Protein, 
Grams 

Fat, 
Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz. 

gins. 

Apples, 
fresh, 
A.  P. 

1 

0.003 
0.09 
1.36 
0.64 

0.003 
0.09 
1.36 
0.64 

0.108 
3.06 
48.99 
22.93 

0.47 
13.4 
214 
100 

1 

1 

1 

7.49 

212.3 

1 

! 

Apples, 
fresh, 
E.  P. 

1 

0.004 
0.11 
1.81 
0.64 

0.005 
0.14 
2.27 
0.79 

0.142 
4.05 
64.6 

22.58 

'     0.63 
17.8 
285 
100 

1 

1 

1 

5.61 

159.0 

Apricots, 
dried, 
A.  P. 

1 

0.047 
1.33 
21.32 
1.69 

0.010 
0.28 
4.54 
0.36 

0.625 
17.72 
283.50 
22.50 

2.78 
78.7 
1260  . 
100 

1 

1 

1 

1.27 

36.0 

Apricots, 
fresh, 
A.  P. 

1 

0.010 
0.28 

0.126 
3.57 
57.16 
23.16 

0.54 
15.4 
247 
100 

1 

1 

4.54 

1 

6.48 

183.8 

1.84 

Apricots, 
fresh, 
E.  P. 

1 

0.011 
0.31 

0.134 
3.80 
60.78 
23.10 

0.58 
16.4 
263 
100 

1 

1 

4.99 

1 

G.08 

172.4 

1.89 

PROBLEMS  IN  DIETARY  CALCULATION. 


21 


TABLE   XIII. 

I  FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food               fc 
Material       !    grj 

Weight 

Protein, 
Grams 

Fat, 

Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz. 

gms. 

I  Asparagus, 
canned, 
A.  P. 

1 

0.015 
0.43 
6.80 
8.29 

0.001 
0.03 
0.45 
0.55 

0.028 
0.79 
12.70 
15.47 

0.18 
5.1 
82 
100 

1 

1 

1 

19.49 

552.5 

. 

Asparagus, 
fresh, 
A.  P. 

1 

0.018 
0.51 
8.16 
8.10 

0.002 
0.06 
0.91 
0.90 

0.033 
0.93 
14.96 
14.85 

0.22 
6.3 
101 
100 

1 

i 
-    1 

1    

15.89 

450.5 

Bacon, 
smoked, 
A.  P. 

1 

0.095 
2.69 
43.09 
1.66 

0.594 
16.84 
269.44 
10.37 

5.73 

1 

162.3 

1 

2597 
100 

1 

0.62 

17.5 

Bacon, 
smoked, 
E.  P. 

1 

0.105 
2.98 
48.63 
1.68 

0.648 
18.37 
412.08 
10.37- 

6.25 

1 

177.2 

1 

2836 
100 

1 

0.56 

16 

' 

Bananas, 
A.  P. 

1 

0.008 
0.23 
3.62 
1.24 

0.004 
0.11 
1.81 
0.62 

0.143 
4.05 
64.80 
22.32 

0.64 
18.1 
290 
100 

1 

1 

1    ......     5.51 

156.2 

22 


LABORATORY  HANDBOOK  FOR   DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

PH 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Value 

Cost, 

Approxi- 

Material 

CO 

lb. 

oz. 

gms. 

Grams 

Grams 

Grams 

Calories 

Dollars 

Measure 

1 

0.013 

0.006 

0.220 

0.99 

Ep 

1 

0  37 

0.17 

6.24 

27.9 

1 

5.90 

2.72 

99.79 

447 

1 

3  58 

101.4 

1.32 

0.61 

22.31 

100 

Barlev 

1 

0.085 

0.011 

0.778 

3.55 

pearled 

1 

2.41 

0.31 

22.06 

100.6 

1 

38.55 

4.78 

352.90 

1610 

1 

0.99 

28.2 

2.38 

0.31 

21.78 

100 

Beans 

1 

0.225 

0.018 

0.596 

3.45 

dried, 

1 

6.37 

0.51 

16.89 

97.7 

A.  P. 

1 

102.06 

8.16 

270.34 

1564 

1 

1.02 

29.0 

6.53 

0.52 

17.30 

100 

Beans, 

1 

0.040 

0.003 

0.146 

0.77 

Lima, 

1 

1.112 

0.09 

4.14 

21.9 

canned. 

1 

18.14 

1  36 

66  21 

350 

1 

4.58 

129.7 

5.19 

0.39 

18.94 

100 

Beans, 

1 

0.181 

0.015 

0.659 

3  50 

Lima, 

1 

5.13 

0.43 

18.68 

99.1  ' 

dried. 

1 

82,10 

6.80 

298  92 

1586 

1 

1.01 

28.6 

5.17 

0.43 

18.85 

100 

PROBLEMS  IN  DIETARY  CALCULATION. 


23 


TABLE   XIII. 

OOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  or  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

PH 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost 

Approxi- 

Material 

OJ 

R>. 

oz. 

gms. 

Grama 

Grama 

Grams 

Calories 

Dollara 

mate 
Measure 

Beans, 

1 

0.032 

0.003 

0.099 

0.55 

Lima, 

1 

0.91 

0.09 

2.81 

15.6 

fresh, 

1 

14.52 

1.36 

44.91 

250 

A.  P. 

1 

6.40 

181.5 

5.81 

0.54 

17.96 

100 

Beans, 

1 

0.071 

0.007 

0.220 

1.23 

Lima 

1 

2.02 

0.20 

6.24 

-    34.8 

fresh, 

1 

32.21 

3.17 

99.79 

557 

E.  P. 

1 

2.88 

81.5 

5.79 

0.57 

17.93 

100 

Beans 

1 

0.021 

0.003 

0.069 

0.39 

string 

1 

0  59 

0  09 

1.96 

11.0 

fresh 

1 

9.52 

1.36 

31.30 

176 

A  P 

1 

9  11 

258  4 

5  43 

0  78 

17  83 

100 

Beans 

1 

0  023 

0.003 

0.074 

0.42 

\ 

0  65 

0  09 

2  10 

11.8 

fresh 

1 

10  40 

1  36 

33.60 

189 

E  P 

1 

8  50 

241  0 

5  54 

0  72 

17  83 

100 

Beef  dried 

1 

0  °f)4 

0  069 

1.68 

salted, 

1 

7.48 

1.96 

47.5 

smoked 

\ 

119  75 

31  30 

760 

Ap 

1" 

'911 

CQ    7 

1  ^  74. 

4  11 

100 

' 

24 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

Material 

Pk 
ad 

Weight 

Protein, 
Grams 

Fat, 
Grains 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz. 

gins. 

Beef,  dried, 
salted,    .. 
smoked, 
E.  P. 

1 

0.300 
8.50 
136.08 
16.66 

0.065 
1.84 
29.48 
3.61 

0.004 
0.11 
1.81 
0.22 

1.80 
51.1 
817 
100 

1 

1 

1 

1.96 

55.5 

Beef, 
roast, 
A.  P. 

1 

1 

0.236 
6.G9 
107.05 

6.87 

0.277 
7.85 
125.64 
8.06 

3.44 

97  4 

1 

1559 
100 

1 

1.03 

29.1 

Beef  suet, 
A.  P. 

1 

0.047 
1.33 
21.32 
0.62 

0.818 
23.19 
371.04 
10.83 

7  55 

1 

1 

214  0 

1 

0.47 

13.2 

3425 
100 

Beets, 
fresh, 
A.  P. 

1 

0.013 
0.37 
5.901 
3.52 

0.001 
0.03 
0.45 
0.27 

0.077 
2.18 
34.93 

20.87 

0.37 
10.6 
167 
100 

1 

1 

1 

9.56 

271.0 

Beets, 
fresh, 
E.  P. 

1 

0.016 
0.45 

7.26 
3.47 

0.001 
0.03 
0.45 
0.22 

0.097 
2.75 
44.00 
21.10 

0.46 
13.1 
209 
100 

1 

1 

1 

7.G6 

217.1 

- 

PROBLEMS  IN  DIETARY  CALCULATION. 


25 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. Continued. 


Food 

& 

Weigh 

t 

Protein 

Fat 

Carbo- 

Fuel 

Approxi- 

Material 

m 

Ib. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

mate 
Measure 

Black- 

1 

0.013 

0.010 

0.109 

0.58 

berries, 

1 

0.37 

0.28 

3.09 

16.4 

fresh, 

1 

5.89 

4.54 

49.44 

262 

A.  P. 

1 

6.10 

173.0 

2.25 

1.7-3 

18.85 

100 

Bread, 

1 

0.093 

0.012 

0.527 

2.59 

white, 

1 

2.63 

0.34 

14.94 

73.4 

miscel- 

1 

42."18 

5.44 

239.05 

1174 

laneous. 

1 

1.38 

39.0 

3.60 

0.46 

20.39 

100 

Butter. 

1 

0.010 

0.850 

7.69 

1 

0.28 

24.09 

*?*• 
217.9 

1 

4.54 

385.56 

3488 

1 

0.46 

13.0 

0.13 

11.05 

100 

Cabbage, 

1 

0014 

0.002 

0  048 

0.27 

A.  P. 

1 

0.40 

0.06 

1.36 

7.5 

1 

6.35 

0.91 

21.77 

120.6 

1 

13  26 

376  0 

5  26 

0  75 

18.05 

100 

Cabbage, 

1 

0  016 

0.003 

0.056 

0.32 

E.  P 

I 

0  45 

0  09 

1  59 

8.9 

1 

7  25 

1  36 

25.40 

143 

]_ 

11  20 

317  5 

5  08 

0  95 

17  78 

100 

26 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  ATSTD 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

PH 

Welghl 

Protein, 

Fat, 

Carbo- 
hydrate 

Fuel 

Value 

Cost, 

Approxi- 
mate 

Material 

OQ 

lb. 

oz. 

gins. 

Grams 

Grams 

Grams 

Calories 

Dollars 

Measure 

1 

0  009 

0.002 

0.074 

0.35 

Ap 

1 

0  25 

0  06 

2.10 

9.9 

1 

4.08 

0.91 

33.56 

159 

1 

10  08 

285  7 

2  57 

0.57 

21.14 

100 

Corrots 

1 

0.011 

0.004 

0.093 

0.45 

E  P 

1 

0.31 

0.11 

2.64 

12.8 

1 

4.99 

1.81 

42.18 

205 

1 

7.80 

221.2 

2.43 

0.88 

20.55 

100 

Cauli- 

1 

0.018 

0.005 

0.047 

0.31 

flower, 

1 

0.51 

0.14 

1.33 

8.7 

A.  P. 

1 

8.16 

2.27 

21.32 

1S8 

1 

11.57 

327.9 

5.91 

1.64 

15.41 

100 

Celery, 

1 

0.009 

0.001 

0.026 

0.15 

A.  P. 

1 

0.26 

0.03 

0.74 

4.2 

1 

4.08 

0.45 

11.79 

68 

1 

23.67 

671.1 

6.04 

0.67 

17.45 

100 

Celery, 

1 

0.011 

0.001 

0.033 

0.19 

E.  P. 

1 

0.31 

0.03 

0.93 

5.2 

1 

4.98 

0  45 

14  97 

84 

1 

19.07 

540.6 

5.94 

0.54 

17.84 

100 

PROBLEMS  IN  DIETARY  CALCULATION. 


27 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE.— Continued. 


Food 

Material 

PH 

OQ 

Weight 

Protein, 
Grains 

Fat, 
Grains 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

rost             Approxi- 

>ss&   M-*  e 

Ib. 

oz. 

gms. 

Cheese, 
Ameri- 
can pale, 
A.  P. 

1 

0.288 
8.16 
130.64 
6.50 

0.359 
10.18 
162.84 

8,17 

0.003 
0.09 
1.35 
0.07 

4.4p 
124.fr 
1994 
100 

1 

1 

1 

1 

0.80 

22.8 

Cheese, 
Neu- 
chatel, 
A.  P. 

1 

0.187 
5.30 
84.82 
5.71 

0.274 
7.78 
124.30 

8.47 

0.015 
0.42 
G.80 
0.46 

3.27 

92.8 
1485 
100 

1 

1 

1 

1.08 

30.5 

Cherries, 
fresh, 
A.  P. 

1 

0.009 
0.25 
4.08 
1.21 

0.008 
0.23 
3.63 
1.08 

0.159 
4.51 
72.12 
21.37 

0.74 
21.1 
338 
100 

1 

1 

1 

4.74 

134.4 

Cherries, 
fresh, 
E.  P. 

1 

0.01 
0.28 
4.54 
1.28 

0.008 
0.23 
3.63 
1.03 

0.107 
4.73 
75.75 
21.^ 

0.78 
22.1 
354 
9  100 

1 

1 

1 

4.52 

128.2 

Chocolate. 

1 

0.129 
3.65 
58.51 
2.11 

0.487 
13.80 
220.90 
7.97 

0.303 
8.59 
137.40 
4.95 

6.11 
173.3 

2772 
100 

1 

1 

1 

0.58 

16.4 

• 

28 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

Jfc 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Value 

Cost, 

Approxi- 
mate 

Material 

cc 

Ib. 

oz. 

gms. 

Grains 

Grams 

Grams 

Calories 

Dollars 

Measure 

C 

1 

0  216 

0.289 

0.377 

4.97 

1 

6  12 

8  19 

10.69 

141.0 

1 

97.98 

131.10 

171.00 

2256 

1 

0  71 

20  1 

4  34 

5  81 

7.58 

100 

Cod   silt 

1 

0  277 

0  003 

1.14 

1 

7  85 

0  09 

32.2 

A  P 

1 

125.65 

1.36 

515 

1 

3.10 

88.0 

24.40 

0.26 

100 

Corn, 

1 

0.028 

0.012 

0.190 

0.98 

canned. 

1 

0.79 

0.34 

5.39 

27.8 

1 

12.70 

5.44 

86.19 

445 

1 

3.60 

102.0 

2.86 

1.23 

19.39 

100 

Corn, 

1 

0.012 

0.004 

0.077 

0.39 

green, 

1 

0.34 

0.11 

2.18 

11.1 

A.  P. 

1 

5.44 

1.81 

34  93 

178 

1 

9.00 

255.1 

3.06 

1.02 

19.64 

100 

Corn, 

1 

0.031 

0.011 

0.197 

1.01 

green, 

1 

0.88 

0.31 

5  58 

28  7 

E.  P. 

1 

14.06 

4.98 

89.36 

459 

1 

3.49 

99.0 

3.06 

1.09 

19.49 

100 

PROBLEMS  IN  DIETARY  CALCULATION. 


29 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

fc 

Weigh 

t 

Protein, 

Fat 

Carbo- 

Fuel 

Cost 

Approxi- 

Material 

02 

lb. 

oz. 

gms. 

Grams 

Grams 

Grams 

Calories 

Dollars 

mate 
Measure 

Corn- 

1 

0.092 

0.019 

0.754 

3.5G 

meal, 

1 

2.61 

0.54 

21.38 

100.8 

granular. 

1 

41.73 

8.62 

342.01 

1613 

1 

0.99 

28.1 

2.59 

0.53 

21.20 

100 

Corn™ 

1 

0.055 

0.015 

0.810 

3.60 

flakes, 

1 

1.56 

'   0.43 

23.00 

102.1 

toasted. 

1 

24.95 

6.80 

367.40 

1631 

1 

0  99 

27.8 

1.53 

0.42 

22.53 

100 

Corn— 

1 

0.900 

3.60 

starch 

1 

25.52 

102.0 

1 

408.24 

1632 

1 

0  99 

27  8 

25  0 

100 

1 

0  100 

0.094 

0.738 

4.20 

^ 

2  84 

2  66 

20.92 

119.0 

gra  a 

1 

45  36 

42.64 

334.76 

1904 

•I 

n  RJ. 

00    Q 

2  38 

2  24 

17  58 

100 

_ 

1 

0  113 

0  105 

0.705 

4.22 

i 

3  20 

2  98 

19  98 

119.6 

1 

51  26 

47  63 

320.10 

1914 

OQ  T 

O   CO 

9  4Q 

16  72 

100 

1 

0.84 

26.7 

*  Ont.  Dept.  of  Agr.,  Bull.  162. 


30 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 
Material 

fc 
rf 

Weight 

Protein, 
Grams 

Fat, 
Grams 

Carbo- 
hyorate, 
Grams 

Fuel 

Value, 
Calories 

Cost, 
Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz. 

gms. 

Crackers, 
soda. 

1 

0.098 

2.78 
44.45 
2.37 

0.091 
2.58 
41.27 
2.20 

0.731 
20.74 
331.64 
17.68 

4.14 
117.2 
1875 
100 

1 

1 

1 

0.85 

24.2 

Cran- 
berries, 
A.  P. 

1 

0.004 
0.11 
1.81 
0.86 

0.006 
•0.17 
2.72 
1.29 

0.099 
2.81 
44.91 
21.25 

0.47 
13.2 
211 
100 

1 

1 

1 

7.57 

214.6 

Cream, 
thick, 
(40  %). 

1 

0.022 
0.62 
9.98 
0.58 

0.400 
11.34 
181.44 
10.47 

0.030 
0.85 
13.67 
0.78 

3.81 
107.9 
1727 
100 

1 

1 

1 

0.93 

26.3 

Cucum- 
bers, 
A.  P. 

1 

0.007 
0.20 
3.17 
4.67 

0.002 
0.06 
0.91 
1.33 

0.026 
0.74 
11.79 
17.33 

0.15 
4.3 
68 
100 

1 

1 

1 

23.53 

666.7 

Cucum- 
bers, 
E.  P. 

1 

0.008 
0.23 
3.63 
4.60 

0.002 
0.06 
0.91 
1.15 

0.031 

0.88 
14.06 

17.82 

0.17 
4.9 
79.0 
100 

1 

1 

1 

20.28 

574.8 

PROBLEMS  IN  DIETARY   CALCULATION. 


31 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

^ 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost 

Approxi- 

Material 

od 

Ib. 

oz. 

gms. 

Grams 

Grams 

Grams 

Calories 

Dollars 

mate 
Measure 

Currants, 

1 

0.024 

0.017 

0.742 

3.22 

dried, 

1 

0.68 

0.48 

21.04 

91.2 

(Zante), 

1 

10.89 

7.71 

336.58 

1459 

A.  P. 

1 

1.10 

31.1 

0.75 

0.53 

23.07 

100 

Currants, 

1 

0.015 

0.128 

0.57 

fresh 

1 

0.48 

3.62 

16.2 

A.  P. 

1 

6.80 

58.04 

259 

1 

6.17 

174.8 

2.62 

22.38 

100 

Dates 

1 

0  019 

0  025 

0  706 

3.13 

dried 

1 

0  54 

0  71 

20.01 

88.6 

A   P 

1 

8  62 

11.34 

320.20 

1416 

1 

1  13 

32  0 

0  60 

0  80 

22  59 

100 

Dates 

1 

0  021 

0  028 

0  784 

3.47 

0  60 

0  79 

22  23 

98.4 

E   P 

1 

9  53 

12  70 

355.60 

1575 

i 

1   H9 

00    0 

o  F»I 

0  81 

22  58 

100 

1 

0  119 

0  093 

1.31 

1 

3  37 

2  63 

37.2 

A  P 

\ 

53  98 

42.18 

595 

O  AQ 

*7A  o 

o  HA 

7  08 

100 

32 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  ANI 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 
Material 

PH 
02 

Weight 

Protein, 
Grains 

Fat, 
Grains 

Carbo- 
hydrate, 
Grams 

Fuel 

Value, 
Calories 

Cost, 
Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz. 

gms. 

Eggs, 
whole, 
E.  P. 

1 

0.134 
3.79 
60.78 
9.05 

0.105 
2.98 
47.63 
7.09 

1.48 

1 

42.0 

1 

672 

1 

2.38 

67.5 

100 

Egg, 
white, 
E.  P. 

1 

0.123 
3.48 
55.79 
24.12 

0.002 
0.06 
0.91 
0.39 

0.51 

1 

14.4 

1 

231 

1 

6.92 

196.1 

100 

Egg,  yolk, 
E.  P. 

1 

^0.157 
4.45 
71.22 
4.33 

0.333 
9.44 
151.05 
9.18 

3.63 

1 

102.7 

1 

1643 
100 

1 

0.97 

27.6 

Farina. 

1 

0.110 
3.12 
49.89 
3.04 

0.014 
0.39 
6.35 
0.39 

0.763 
21.64 
346.10 
21.09 

3.62 
102.6 
1641 
ICO 

1 

1 

1 

0.97 

27.6 

Figs,  dried. 

1 

0.043 
1.21 
19.50 
1.36 

0.003 
0.09 
1.36 
0.09 

0.742 
21.00 
336.50 
23.44 

3.17 

89.8 
1437 
100 

1 

1 

1 



1.12 

31.6 

1  

1 

PROBLEMS  IN   DIETARY  CALCULATION. 


33 


TABLE    XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  BTUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Material 
Food 

fk 
m 

Weight 

Protein, 
Grams 

Fat, 
Grama 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 

Calories 

Cost, 
Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz.      I    gms. 

Force. 

1 

0.100 

2.86 
45.76 

2.82 

0.015 
0.43 
6.85 
0.42 

0.750 
21.27 
340.30 
21.19 

3.54 
100.4 
1605 
100 

1 

• 

1 

I 

1.0 

28.3 

....  / 

/ 

Gelatin. 

1 

0.914 
25.91 
114.59 
24.95 

0.001 
0.03 
0.45 
0.03 

3.67 

1 

103.9 

1 

1662 
ICO 

1 

0.9G 

27.3 

Graham 
flour. 

1 

0.133 
3.77 
60.32 
3.71 

0.022 
0.63 
9.98 
0.61 

0.714 
20.24 
323.87 
19.92 

3.59 
101.7 
1627 
100 

1 

1 

1 

0.98 

27.9 

Grapes, 
fresh, 
A.  P. 

1 

0.010 
0.28 
4.54 
1.38 

0.012 
0.34 
5.44 
1.66 

0.144 
4.08 
65.32 
19.89 

0.72 
20.5 
328 
100 

1 

-\ 

1 

4.87 

138.1 

Grapes, 
fresh, 
E.  P. 

1 

0.013 
0.37 
5.90 
1.36 

0.016 
0.45 
7.26 
1.66 

0.192 
5.44 
87.09 
19.92 

0.96 
27.3 
437 
100 

1 

1 

1 

3.66 

103.7 

*  Ont.  Dept.  of  Agr.,  Bull.  162. 
4 


34 


LABORATORY  HANDBOOK   FOR  DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  ANU 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

PH 

Weigh 

t 

Protein, 

Fat, 

Carbo- 
hydrate 

Fuel 

Value 

Cost, 

Approxi- 
mate 

Material 

od 

Ib. 

oz. 

gms. 

Grams 

Grams 

Grams 

Calories 

Dollars 

Measure 

1 

0.115 

0.010 

0.790 

3.71 

1 

3.26 

0.28 

22.39 

105.2 

1 

52.16 

4.54 

358.34 

1683 

1 

0  95 

27  0 

3.11 

0.27 

21.33 

100 

1  1  ;i  1  1  1 

1 

0.202 

0.224 

2.82 

1 

5  73 

6  35 

80.1 

boiled 

1 

91.62 

101.61 

1281 

A  P. 

1 

1.25 

35.4 

7.15 

7.93 

100 

Hominy. 

1 

0.083 

0.006 

0.790 

3.55 

1 

2.36 

0.17 

22.39 

100.5 

1 

37.65 

2.72 

358.34 

1608 

1 

1.0 

28.3 

2.35 

0.17 

22.32 

100 

Lady 

1 

0.088 

0.050 

0.706 

3.63 

fingers, 

1 

2.49 

1.41 

20.01 

102.7 

A.  P. 

1 

39.84 

22.56 

320.20 

1643 

1 

0.97 

27.6 

2.43 

1.40 

19.47 

100 

Lamb 

1 

0.184 

0  267 

3  14 

chops, 

1 

5.22 

7.57 

89  0 

broiled, 
A.  P. 

1 

1 

1.13 

31.9 

83.46 
5.86 

121.10 
8.51 

1425 
100 

*  Cnt.  Dept.  of  Agr.,  Bull.  162. 


PROBLEMS  IN  DIETARY  CALCULATION. 


35 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. Continued. 


Food 
Material 

b 

02 

Weight 

Protein, 
Grama 

Fat, 
Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz. 

gms. 

Lamb 
chops, 
f     broiled, 
E.  P. 

1 

0.217 
6.15 
98.43 
6.10 

0.299 
8.48 
135.63 
8.40 

3.56 
100.9 

1 

1 

1615 
100 

1 

0.99 

28.1 

Lard, 
A.  P. 

1 

1.000 

9.00 

1 

28.35 

2552 

1 

453.60 

4082 

1 

0.39 

11.1 

11.11 

100 

Lemon 
juice. 

1 

0.098 
2.77 
44.45 
25.00 

0.39 
11.1 

178 
100 

1 

1 

1 

9.0 

255.1 

Lentils, 
dried, 
A.  P. 

1 

0.257 
7.29 
116.57 
7.37 

0.010 
0.28 
4.54 
0.29 

0.592 
16.78 
268.52 
16.98 

3.49 

98.8 
1581 
100 

1 

1 

1 

1.01 

28.7 

Lettuce, 
A.  P. 

1 

0.010 
0.28 
4.54 
6.33 

0.002 
0.06 
0.91 
1.27 

0.025 
0.70 
11.30 
15.82 

0.16 
4.5 

72 
100 

1 

1 

1 

22.32 

632.9 

36 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIII.  •    *    m  , 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 
Material 

PN 

02 

Weight 

Protein, 
Grams 

Fat, 
Grams 

Carbo- 
hydrate, 

Grains 

Fuel 

Value, 
Calorics 

Cost, 
Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz. 

grns. 

Lettuce, 
E.  P. 

1 

0.012 
0.34 
5.44 
6.28 

0.003 
0.09 
1.36 
1.57 

0.029 
0.82 
13.15 
15.18 

0.19 
5.4 

87 
100 

1 

1 

1 

1S.-47 

523.6 

Macaroni. 

1 

0.134 
3.80 
60.78 
3.70 

0.009 
0.25 
4.08 
0.25 

0.741 
21.00 
336.12 
20.70 

3.58 
101.5 
1624 
100 

1 

1 

1 

0.99 

28.0 

Milk,  con- 
densed, 
sweet- 
ened. 

1 

0.088 
2.49 
39.95 

2.70 

0.083 
2.35 
37.65 
2.54 

0.541 
15.34 
245.40 

16.58 

3.26 
92.5 
1480 
100 

1 

1 

1 

1.08 

30.6 

Milk,  con- 
•densed, 
unsweet- 
ened. 

1 

0.096 

2.72 
43.55 
5.75 

0.093 
2.63 
42.18 
5.57 

0.112 
3.17 
50.85 
6.71 

1.67 
47  3 

1 

1 

1 

757 
100 

2.11 

59.9 

Milk, 
skimmed. 

1 

0.034 
0.96, 
15.40 
9.26 

0.003 
0.09 
1.36 

0.82 

0.051 
1.45 
23.10 
13.90 

0.37 
10.4 
166 
100 

1 

1 

1 

9.G1 

272.5 



PROBLEMS  IN  DIETARY  CALCULATION. 


37 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  ANB 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food. 

Pn 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost 

Approxi- 

Material 

ffi 

lb. 

oz 

gins. 

Grams 

Grams 

Grams 

Calories 

Dollars 

mate 
Measure 

Milk, 

1 

0.033 

0.040 

0.050 

0.69 

whole. 

1 

0.94 

1.13 

1.41 

19.6 

1 

14.96 

18.14 

22.68 

314 

1 

5.10 

144.5 

4.76 

5.78 

7.22 

100 

Molasses, 

1 

0.024 

0.693 

2,87 

Ccine 

1 

0.68 

19.65 

81.3 

1 

10.88 

314.40 

1301 

1 

1  23 

34  9 

0  84 

24.16 

100 

Musk- 

1 

0  003 

0.046 

0.20 

melons 

1 

0  09 

1.30 

5.6 

A.  P. 

1 

1 

18  00 

510  2 

1.36 
1  53 

20.86 

23  47 

88.9 

> 

100 

Musk- 

1 

0  006 

0.093 

0.40 

1 

0  17 

2.64 

11.2 

E  P 

1 

2  72 

42.18 

180 

1' 

Q   Q1 

OKO  r 

1  52 

23  48 

100 

Oa+c 

i 

0  167 

0  073 

0  662 

3.97 

rnllorl 

1 

4  73 

2  07 

18  77 

112.6 

1 

75  7^ 

33  12 

300.40 

1803 

ICQ 

1  R  A7 

100 

i 

0.89 

25.2 

4.20 

38 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

PH* 

Weigh 

t 

Protein, 

Fat, 

Carbo- 
hydrate 

Fuel 
Value 

Cost, 

Approxi- 
mate 

Material 

03 

lb. 

oz. 

gms. 

Grams 

Grams 

Grains 

Calories 

Dollars 

Measure 

Olives 

1 

0.008 

0.202 

0.085 

2.19 

1 

0  23 

5.72 

2.41 

62.1 

A  P 

1 

3.63 

91.60 

38.55 

993 

1 

1  61 

45.7 

0.36 

9.22 

3.88 

100 

Olives 

1 

0.011 

0.276 

0.116 

2.99 

creen 

1 

0.31 

7.82 

3.29 

84.8 

E.  P. 

1 

4.99 

125.18 

52.61 

1357 

1 

1.18 

33.4 

0.37 

9.23 

3.88 

100 

Olive  oil. 

1 

1.000 

9.00 

1 

28.35 

255.1 

1 

453.60 

4082 

1 

0.39 

11.1 

11.11 

100 

Onions, 

1 

0.014 

0.003 

0.089 

0.44 

fresh, 

1 

0.40 

0.09 

2.52 

12.4 

A.  P. 

1 

6.35 

1.36 

40.37 

199 

1 

8.03 

227.6 

3.19 

0.68 

20.27 

100 

Onions, 

1 

0.016 

0  003 

0  099 

0  49 

fresh, 

1 

0.45 

0.09 

2.80 

13  8 

E.  P. 

1 

7.26 

1.36 

44.80 

220 

1 

7.24 

205.4 

3.30 

0.62 

20.33 

100 

PROBLEMS  IN  DIETARY  CALCULATION. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES.  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

PM 

Weigh 

t 

Protein, 

Fat 

Carbo- 

Fuel 

Approxi- 

Material 

CO* 

It). 

oz. 

gms. 

Grams 

Grams 

Grams 

Value, 
Calories 

Dollars 

mate 
Measure 

Oranges, 

1 

0.006 

0.001 

0.085 

0.37 

fresh, 

1 

0.17 

0.03 

2.41 

10.6 

A.  P. 

1 

2.72 

0.45 

38.56 

169 

1 

9.45 

268.1 

1.61 

0.27 

22.79 

100 

Oranges, 

1 

0.008 

>  0.002 

0.116 

0.51 

fresh, 

1 

0.23 

0.06 

3.29 

14.6 

E.  P. 

1 

3.63 

0.91 

52.61 

233 

1 

6.86 

194.6 

1.56 

0.39 

22.57 

100 

* 

Oysters, 

1 

0.060 

0.013 

0.033 

0.49 

solids, 

1 

1.70 

0.37 

0.94 

13.9 

A.  P. 

1 

27.22 

5.90 

14.97 

222 

1 

7.21 

204.5 

12.27 

2.66 

6.75 

100 

Oysters,  in 

1 

0.062 

0.012 

0.037 

0.50 

shell, 

1 

1.75 

0.34 

1.05 

14.3 

E.  P. 

1 

28.14 

5.44 

16.30 

229 

1 

7  00 

198  4 

12  30 

2  38 

7  34 

100 

Parsnips 

1 

0  013 

0  004 

0  108 

0.52 

A.  P. 

1 

037 

0.11 

3.06 

14.7 

1 

5  90 

1  81 

48  96 

236 

1 

6  78 

199  3 

2  50 

0  77 

20  77 

100 

LABORATORY  HANDBOOK   t'OH  DIETETICS, 


TABLE  XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

fk 

Weigh 

t 

Protein, 

Fat, 

Carbo- 
hydrate, 

Fuel 
Value, 

Cost, 

Approxi- 
mate 

Material 

OQ 

lb. 

oz. 

gms. 

Grams 

Grains 

Grams 

Calories 

Dollars 

Measure 

. 

1 

0  016 

0.005 

0.135 

0.65 

E-p 

1 

0  45 

0  14 

3.83 

18.4 

.  r. 

1 

7.30 

2.27 

61.24 

294 

r  40 

154  1 

2  47 

0  77 

20.80 

100 

1 

0.007 

0.001 

0.108 

0.47 

1 

0.20 

0.03 

3.06 

13.3 

A  P 

1 

3.17 

0.45 

48.99 

213 

1 

7  50 

213  2 

1  49 

0.21 

23.03 

100 

Peaches 

1 

0  005 

0.001 

0.077 

0.34 

fresh 

1 

0.14 

0.03 

2.18 

9.6 

A.  P. 

1 

2.27 

0.45 

34.92 

153 

I 

10  47 

296  7 

1  48 

0  30 

22.85 

100 

Peaches 

1 

0  007 

0  001 

0.094 

0.41 

fresh, 

1 

0.20 

0.03 

2.67 

11.7 

E.  P. 

1 

3.17 

0.45 

42.64 

187 

1 

8.53 

242.1 

1.70 

0.24 

22.76 

100 

Peanuts, 

1 

0.195 

0.291 

0.185 

4.14 

A.  P. 

1 

5.52 

8.25 

5.24 

117.3 

1 

88.36 

131.87 

83.82 

1877 

1 

0.85 

24.2 

4.71 

7.03 

4.47 

100 

PROBLEMS  IN  DIETARY  CALCULATION. 


41 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

Pk 

Weigh 

t 

Protein 

Fat 

Carbo- 

Fuel 

Cost 

Approxi- 

Material 

02 

lb. 

oz. 

gms. 

Grams 

Grams 

Grams 

Value, 
Calories 

Dollars 

mate 
Measure 

Peanuts, 

1 

0.258 

0.386 

0.244 

5.48 

E.  P. 

1 

7.31 

10.94 

6.91 

155.4 

1 

117.03 

175.09 

110.70 

2487 

1 

0.64 

18.2 

4.69 

7.03 

4.44 

100 

Peanut 

1 

0.293 

0.465 

0.171 

6.04 

butter 

1 

8.31 

13.20 

4.85 

171.3 

1 

132.90 

210.90 

77.56 

2741 

1 

0  58 

16.5 

4.85 

7.70 

2.83 

100 

Pears 

1 

0  003 

0.003 

0.180 

0.76 

canned 

1 

0.09 

0.09 

5.10 

21.5 

A  P 

1 

1.36 

1.36 

81.64 

344 

1 

4  65 

131  7 

0  39 

0  39 

23  72 

100 

Pears 

1 

0  005 

0.004 

0.127 

0.56 

fresh 

1 

0  14 

0  11 

3.60 

16.0 

A  P 

1 

2  27 

1  81 

57.61 

256 

1" 

6   0(T 

1  77  o 

n  8fi 

0  71 

22  52 

100 

\ 

0  006 

0  005 

0.141 

0.63 

0  17 

0  14 

4  00 

17.9 

Ep 

^ 

2  72 

2  27 

63.96 

287 

i  re  r\ 

n  QP\ 

n  70 

29  9g 

100 

1 

5.57 

158.0 

LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OP  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

P^ 

Weigh 

t 

Proteiti. 

Fat, 

Carbo- 
hyurate,  1 

Fuel 

Value, 

Cost, 

Approxi- 
mate 

Material 

m 

Ib. 

OH. 

gms. 

Grams 

Grams 

Grams 

Calorics 

Dollars 

Measure 

1 

0  036 

0.002 

0.098 

0.55 

1 

•   1.02 

0.06 

2.78 

15.7 

1 

16.32 

0.91 

44.45 

251 

fi  Q7 

180  5 

6  52 

0  36 

17.73 

100 

"PflOQ 

1 

0.246 

0.010 

0.620 

3.55 

Hripf! 

1 

6.97 

0.28 

17.57 

100.7 

split 

1 

111.6 

4.54 

281.40 

1612 

Ap 

1 

0  99 

28  1 

6  92 

0.28 

17.40 

100 

Pea< 

1 

0  036 

0.002 

0.098 

0.55 

"T66I1 

1 

1.02 

0.06 

2.78 

15.7 

A  P 

1 

16.33 

0.91 

44.45 

251 

\ 

6  37 

180  5 

6  50 

0  36 

17  69 

100 

Peas 

1 

0  070 

0  005 

0  169 

1.00 

green 

1 

1.98 

0.14 

4  79 

28.3 

E.  P. 

1 

31.70 

2.27 

76.66 

454 

1 

3.52 

99.9 

6.99 

0.50 

16.88 

100 

Pineapple, 

1 

Q  004 

0  007 

0  364 

1  53 

canned, 

1 

0.11 

0.20 

10  32 

43  5 

A.  P. 

1 

1.81 

3.18 

165.10 

696 

1 

2.30 

65.1 

0.26 

0.45 

23.71 

100 

PROBLEMS  IN   DIETARY   CALCULATION. 


43 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

Pk 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost 

Approxi- 

Material 

CQ 

lb. 

oz. 

grns. 

Grams 

Grains 

Grams 

Calories 

Dollars 

mate 
Measure 

Pineapple, 

1 

0.004 

0.003 

0.097 

0.43 

fresh, 

1 

0.11 

0.09 

2.75 

12.2 

E.  P. 

1 

1.81 

1.36 

'44.04 

196 

1     j 

8.18 

232.0 

0.93 

0.70 

22.5 

100 

| 

Plums 

1 

0.009 

0.191 

0.80 

fresh, 

1 

0.25 

5.42 

22.7 

A,  P. 

1 

*4.08 

86.64 

363 

1 

4  41 

125.0 

1.13 

23.87 

100 

Plums 

1 

0  010 

0.201 

0.84 

fresh 

1 

0.28 

5.70 

23.9 

E  P 

1 

4.54 

91.16 

383 

1 

4  18 

118  5 

1  19 

23.81 

100 

Pot&toes 

1 

0  018 

0  001 

0.147 

0.67 

1 

0  51 

0  03 

4  17 

19.0 

A  P 

1 

8  16 

0.45 

66.68 

304 

r  97 

1  J.Q  t\ 

0   AQ 

0  15 

21  97 

100 

^ 

0  02^ 

0  001 

0  184 

O.F? 

* 

n  A9 

n  0*3 

5  22 

23  6 

Ep 

1" 

9  93 

0  45 

83  46 

378 

"  "' 

2  A/1 

01  o 

99  OQ 

100 

1 

4.23 

120.0 

.t>4 

44 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIII. 

IfooD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  "W  EIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 
Material 

PH* 
GQ 

Weight 

Protein, 
Grams 

Fat, 
Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz. 

gms. 

Potatoes, 
cooked, 
chips, 
A.  P. 

1 

0.068 
1.93 
30.85 
1.19 

0.398 
11.28 
180.50 
6.96 

0.467 
13.25 
211.80 
8.16 

5.72 
162.2 
2596 
100 

1 

1 

1 

0.62 

17.5 

Potatoes, 
sweet, 
A.  P. 

1 

0.014 
0.39 
6.35 
1.42 

0.006 
0.17 

2.72 
0.60 

0.219 
6.21 
99.24 
22.20 

0.99 
27.9 
447 
100 

1 

1 

1 

3.58 

101.4 

Potatoes, 
sweet, 
E.  P. 

1 

0.018 
0.51 
8.16 
1.46 

0.007 
0.20 
3.18 
0.57 

0.274 

7.77 
124.29 
22.26 

1.23 
34.9 
558 
100 

1 

1 

1 

2.86 

81.2 

Prunes, 
A.  P. 

1 

0.018 
0.51 

0.622 
17.63 
282.10 
24.30 

2.56 
72.6 
1161 
100 

1 

1 

8.16 

1 

1.37 

39.1 

0.70 

Prunes, 
E.  P. 

1 

0.021 
0.60 

0.733 
20.78 
332.48 
24.30 

3.02 
85.5 
1368 
100 

1 

1 

9.53 

1 

1.17 

33.2 

0.70 

PROBLEMS  IN  DIETARY  CALCULATION. 


45 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

P* 

Weigh 

Protein, 

Fat, 

Car  bo-    ' 

Fuel 

Cost 

Approxi- 

Material 

B 

lb. 

oz. 

gins. 

Grams 

Grams 

Grams 

Value, 
Calories 

Dollars 

mate 
Measure 

Radishes, 

1 

0.009 

0.001 

0.040 

0.21 

A.  P. 

1 

0.26 

0.03 

1.13 

5.8 

1 

4.08 

0.45 

18.14 

93 

1 

17.21 

487.8 

4.39 

0.49 

19.51 

100 

Radishes 

1 

0.013 

0.001 

0.058 

0.29 

E  P 

1 

0.37 

0.03 

1.64 

8.3 

1 

5.90 

0.45 

26.31 

133 

1 

12  04 

341.3 

4.43 

0.34 

19.79 

100 

Raisins 

1 

0.023 

0.030 

0.685 

3.10 

Ap 

\ 

0  65 

0.85 

19.42 

87.9 

1 

10.43 

13.61 

310.70 

1407 

1  14 

32  2 

0  74 

0  97 

22.08 

100 

.  . 

1 

0  026 

0.033 

0.761 

3.45 

ET> 

1 

0  74 

0  94 

21.57 

97.7 

11  79 

14.97 

345.19 

1563 

OQ  n 

n  7fi 

0  96 

22  09 

100 

1 

1.02 

1 

0  017 

0  010 

0  126 

0.66 

Raspber- 

i 

0  48 

0  28 

3.57 

18.8 

1" 

7  71 

4  54 

57.16 

300 

2V7 

i  P>I 

19  08 

100 

E.  P. 

i 

5.33 

151.1 

.57 

46 


LABORATORY  HANDBOOK  FOR   DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

fe* 

Weigh 

t 

Protein, 

Fat, 

Carbo- 
hydrate, 

Fuel 
Value, 

Cost, 

Approxi- 
mate 

Material 

02 

lb. 

oz. 

gms. 

Grams 

Grams 

Grams 

Calories 

Dollars 

Measure 

1 

0.004 

0.004 

0.022 

0.14 

1 

0  11 

0.11 

0.62 

3.9 

Ap 

1 

1.81 

1.81 

9.98 

62 

1 

25  20 

714  2 

2  86 

2.86 

15.71 

100 

Rliu  barb 

1 

0.006 

0.007 

0.036 

0.23 

f-pqV, 

I 

0  17 

0.20 

1.02 

6.6 

E  P 

1 

2.72 

3.17 

16.33 

105 

1 

15.27 

433.0 

2.60 

3.03 

15.58 

100 

Rice. 

1 

0.08 

0.003 

0.790 

3.51 

1 

2.26 

0.09 

22.39 

99.4 

1 

36.32 

1.36 

358.34 

1591 

1 

1.01 

28.5 

2.28 

0.09 

22.52 

100 

Salmon, 

1 

0.195 

0.075 

1.45 

canned, 

1 

5.53 

2.13 

41.2 

A.  P. 

1 

88.45 

34.02 

660 

1 

2.41 

68.7 

13.40 

5.15 

100 

Salmon, 

1 

0.218 

0.121 

1  96 

canned, 

1 

6.18 

3.43 

55  6 

E.  P. 

1 

98.87' 

54.88 

889 

1 

.1.80 

51.0 

11.12 

6.17 

100 

PROBLEMS  IN  DIETARY  CALCULATION. 


47 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 
Material 

Pi 
cd 

Weight 

i 
Protein, 
Grams 

Fat, 
Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 

Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz. 

Bins. 

Saltines. 

1 

0.106 
3.00 
48.08 
2.46 

0.127 
3.60 
57.60 
2.95 

0.685 
19.42 
310.70 
15.90 

4.31 
122.1 
1954 
100 

1 

1 

1 

0.82 

23.2 

Sardines, 
canned, 
A.  P. 

1 

0.237 
6.72 
107.50 
11.64 

0.121 
3.43 
54.89 
5.94 

2.04 

1 

1 

57.7 

924 
100 

1 

1.73 

49.1 

Sardines, 
canned, 
E.  P. 

1 

0.230 
6.52 
104.32 

0.197 
5.58 
89.28 
7.32 

2.6C 

1 

76.3 

1 

1221 
100 

1 

1.31 

37.1 

8.54 



Spinach, 
fresh, 
-   E.  P. 

1 

0.021 
0.59 
9.52 
8.79 

0.003 
0.09 
1.36 
1.25 

0.032 
0.91 
14.50 
13.39 

0.24 

I 

1 

6.8 
108 
100 

1 

14.76 

418.4 

Squash, 
fresh, 
'    A.  P. 

1 

0.007 
0.20 
3.17 
3.10 

0.002 
0.06 
0.91 

0.88 

0.045 
1.28 
20.41 
19.91 

0.23 
6.4 
103 
100 

1 

1 

15.62 

443 

48 


LABORATORY  HANDBOOK    FOR   DIETETICS. 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AITD 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 
Material 

PH 

B 

Weight 

Protein, 
Grams 

Fat, 

Grams 

Carbo- 
hydrate, 
Grams 

Fuel 

Value, 
Calories 

Cost, 
Dollars 

Approxi- 
mate 
Measure 

Ib. 

oz. 

gms. 

Straw- 
berries, 
fresh, 
A.  P. 

1 

0.009 
0.26 
4.08 
2.43 

0.006 
0.17 
2.72 
1.62 

0.070 
1.98 
31.75 
18.90 

0.37 
10.5 
168 
100 

1 

1 

1 

9.53 

270.3 

Straw- 
berries, 
fresh, 
E.  P. 

1 

0.010 
0.28 
4.54 
2.56 

0.006 
0.17 

2.72 
1.54* 

0.074 
2.10 
33.57 
18.97 

0.39 
11.1 
177 
100 

1 

1 

1 

9.04 

256.4 

Sugar, 
granu- 
lated. 

1 

1.00 
28.35 
453.60 
25.00 

4.00 
113.4 
1814 
100 

1 

1 

1 

0.88 

25.0 

Tapioca. 

1 

0.004 
0.11 
1.81 
0.11 

0.001 
0.03 
0.45 
0.03 

0.880 
24.95 
399.20 
24.83 

3.55 
100.5 
1608 
100 

1 

1 

1 

0.99 

28.2 

Tomatoes, 
canned. 

1 

0.012 
0.34 
5.44 
5.31 

0.002 
0.06 
0.91 

0.88 

0.04 
1.13 
18.10 

17.70 

0.23 
6.4f 
103 
100 

1 

1 

1 

15.63 

442.5 

PROBLEMS  IN  DIETARY  CALCULATION. 


49 


TABLE   XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

PH 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost 

Approxi- 

Material 

02 

lb. 

oz. 

gms. 

Grama 

Grams 

Grains 

Calories 

Dollars 

mate 
Measure 

Tomatoes, 

1 

0.009 

0.004 

0.039 

0.23 

fresh, 

1 

0.26 

0.11 

1.10 

6.5 

A.  P. 

1 

4.08 

1.81 

17.69 

103 

1 

15.47 

438.6 

3.95 

1.75 

17.11 

100 

Turnips, 

1 

0.009 

0.001 

0.057 

0.27 

fresh, 

1 

0.26 

0.03 

1.62 

7.7 

A.  P. 

1 

4.08 

0.45 

25.85 

124 

1 

12.92 

366.3 

3.30 

0.37 

20.88 

100 

Turnips 

1 

0.013 

0.002 

0.081 

0.39 

fresh 

1 

0.37 

0.06 

2.30 

11.2 

E   P 

1 

5.89 

0.91 

-  36.74 

179 

1 

8  95 

253  8 

3  30 

0  51 

20.56 

100 

"Walnuts 

1 

0  049 

0  173 

0.035 

1.89 

Cali- 

I 

1  39 

4.94 

0.99 

53.6 

1 

22.21 

78.40 

15.87 

859 

A-p 

1QA 

ro  Q 

9  f^Q 

9  14 

1  85 

100 

"Wilnuts 

I 

0  184 

0.644 

0.130 

7.03 

Pnli 

J 

5  °2 

18  26 

3.69 

200.0 

1 

83  46 

29°  10 

58.97 

3199 

E-r> 

Off\ 

Mcy 

9  P1 

91  ^ 

1  84 

100 

.    -T. 

1 

.50 

50 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE  XIII. 

FOOD  VALUES  OF  FOOD  MATERIALS  REQUIRING  STUDY  OF  WEIGHTS  AND  MEASURES,  AND 
OF  COMPARATIVE  COST  ON  THE  BASIS  OF  FUEL  VALUE. — Continued. 


Food 

Material 

fc 

02 

Weight 

Protein, 
Grams 

Fat, 

Grains 

Carbo-   |      Fuel 
hydrate,  ;    Value, 
Grams    j  Calories 

Cost, 
Dollars 

Approxi- 
mate 

Ib. 

oz. 

gms. 

Measure 

Wheat, 
flaked, 

1 

0.134 
3.80 
60.78 
3.70 

0.014 
0.39 
6.35 
0.38 

0.743 
21.06 
337.00 
20.50 

3.63 
103.0 
1648 
100 

1 

1 

1 

0.97 

27.5 

Wheat, 
flour, 
entire. 

1 

0.138 
3.91 
62.60 
3.84 

0.019 
0.53 
8.69 
0.53 

0.719 
20.38 
326.14 
19.98 

3JBO 
102.0 
1633 
100 

1 

1 

1 

0.98 

27.8 

Wheat, 
flour,  high 
grade,  roll- 
er process. 

1 

0.112 
3.18 
50.80 
3.17 

0.010 
0.28 
4.53 
0.28 

0.749 
21.24 
339.75 
21.19 

3.53 
100.2 
1603 
100 

1 

1 

1 

1.0 

28.3 

Wheat, 
shredded. 

1 

0.121 
3.43 

54.88 
3.51 

0.018 
0.51 
8.16 
0.49 

0.752 
21.31 
341.10 
20.59 

3.65 
103.6 
1657 
100 

1 

1 

1 

0.97 

27.4 

Zwiebach. 

1 

0.098 

2.77 
44.45 
2.32 

0.099 
2.80 
44.90 
2.35 

0.736 
20.83 
333.40 
17.41 

4.22 
119.6 
1916 

1 

1 

1 

0.84 

23.7 

100 

PROBLEMS  IN  DIETARY  CALCULATION.  51 

PROBLEM  II. 

GIVEN  THE  PERCENTAGE  COMPOSITION,  TO  FIND  THE  WEIGHT  OF  PROTEIN, 
FAT,  AND  CARBOHYDRATE  RESPECTIVELY,  IN  ANY  WEIGHT  OF  FOOD  MATERIAL. 


In  studying  food  values,  it  is  necessary  to  be  able  to  translate 
percentage  quickly  into  terms  of  weight  and  vice  versa.  This  is 
simple  if  it  be  clearly  understood  at  the  outset  that  percentage 
means  parts  per  100  parts,  without  regard  to  whether  these  parts 
be  taken  by  English  or  Metric  system.  Cows'  milk  has  the  fol- 
lowing percentage  composition: 

Protein  Fat  Carbohydrate 

3.3  per  cent  4.0  per  cent  5.0  per  cent 

If  we  take  as  the  basis  for  calculation  a  unit  of  weight,  as  one 
pound,  we  shall  find  the  following  weight  of  protein,  fat  and  carbo- 
hydrate yielded  by  this  amount  of  milk: 

Protein  Fat  Carbohydrate 

0.033  pound  0.04  pound  0.05  pound 

The  scientific  unit  of  weight  is  the  gram,  and  the  food-stuffs 
are  commonly  reported  in  terms  of  this  unit.  In  one  gram  of 
milk  there  will  be  by  weight,  according  to  the  above  analysis: 

Protein  Fat  Carbohydrate 

0.033  gram  0.04  gram  0.05  gram 

in  other  words,  dividing  the  figures  representing  the  percentage 
composition  by  100  (i.  e.,  moving  the  decimal  point  two  places 
toward  the  left)  will  give  the  weight  in  grams  of  protein,  fat  and 
carbohydrate  in  one  gram  of  any  food  material. 

The  number  of  grams  of  protein,  fat  or  carbohydrate  in  one 
ounce  of  any  food  material  may  be  found  most  easily  by  multiplying 
the  values  for  one  gram  by  28.35,  the  number  of  grams  in  one 
ounce.  Thus  one  ounce  of  milk  yields: 

Protein  Fat  Carbohydrate 

0.9355  gram  1.134  grams  1.4175  grams 

(0.033  X  28.35)  (0.04  X  28.35)  (0.05  X  28.35) 

The  number  of  grams  of  protein,  fat,  or  carbohydrate  in  one 
pound  will  be  found  by  multiplying  the  values  for  one  gram  by 


re 
th 
0. 

: 


52  LABORATORY  HANDBOOK  FOR  DIETETICS.       , 

453.6,  the  number  of  grams  in  one  pound.  Thus  one  pound  ol 
milk  yields: 

»„••    Protein  Fat  Carbohydrate 

14.9688  grams  18.144  grams  22.68  grams 

(0.033  X  453.6)  (0.04  X  453.6)  (0.05  X  453.6) 

In  general,  to  find  the  weights  of  foodstuffs  in  any  given  amount 
of  food  material,  find  the  weight  of  the  material,  express  this  in 
grams,  and  multiply  the  result  by  the  food  values  for  one  gram. 
For  example,  to  find  the  weight  of  each  of  the  foodstuffs  in  quart 
of  milk. 

First,  ascertain  the  weight — 34.4  ounces. 

Second,  express  this  weight  in  grams — 34.4  X  28.35  =  975.24 
grams. 

Third,  multiply  the  weight  in  grams  by  the<food  values  for  one 
gram,  as  follows: 

Protein 975.24  X  0.033  =  32.183    grams. 

Fat 975.24  X  0.04     =  39.0096  grams. 

Carbohydrates 975.24  X  0.05     =  48.762    grams. 

In  actual  practice  it  is  not  necessary  to  retain  all  of  these  figures 
in  the  decimal  fractions,  which  imply  greater  accuracy  than  is 
possible  in  estimating  food  values  from  average  analyses  of  the 
food  materials,  as  already  stated  in  Problem  I.  The  discrepancies 
which  occur  from  dropping  decimals  are  within  the  limits  of  ac- 
curacy in  this  method  of  determining  food  values. 


PROBLEM  III. 

TO  FIND  THE  FUEL  VALUE  OF  ANY  GIVEN  WEIGHT  OF  FOOD  MATERIAL. 

f 

Since  fuel  values  are  expressed  in  terms  of  Calories  per  gram, 
one  gram  of  protein  yielding  4  Calories,  one  gram  of  fat  9  Calories, 
and  one  gram  of  carbohydrate  4  Calories,  it  is  necessary  to  find 
first  the  amount  of  each  nutrient  in  the  given  weight  of  food 
material  in  grams,  and  then  to  multiply  these  results  by  the 
respective  factors  for  fuel  values,  the  sum  of  the  products  being 
the  total  _;iel  value.  For  example,  one  gram  of  milk  yields 
0.033  gram  of  protein,  0.04  gram  of  fat  and  0.05  gram  of  carbo- 
hydrate (cf.  Problem  II).  Then 


PROBLEMS  IN  DIETARY  CALCULATION.  53 

0.033  X  4  =  0.132  Calories  from  protein 

0.04     X  9  =  0.360  Calories  from  fat 

0.05     X  4  =  0.200  Calories  from  carbohydrate 

Total,  0.692  Calories,  fuel  value  of  one  gram  of  milk. 

Similarly,  the  total  fuel  value  for  one  quart  of  milk  is  obtained 
as  follows: 

Weight  of  protein  =  32.18  grams;*     32.18  X  4  =  129.72  Calories 

Weight  of  fat  =  39.01  grams;*     39.01  X  9  =  351.09  Calories 

Weight  of  carbohydrate  =  48.76  grams;*     48.76  X  4  =  195.04  Calories 

Total  fuel  value  of  one  quart  of  milk  =  675.85  Calories 


PROBLEM  IV. 

TO  FIND  THE  WEIGHT  OF  A  STANDARD  OR  100-CALORIE  PORTION  OF  ANY 
SINGLE   FOOD   MATERIAL. 

In  order  to  obtain  an  intelligent  idea  of  the  relative  value  of 
different  kinds  of  food  materials,  it  is  necessary  to  establish  some 
common  unit  on  the  basis  of  which  they  may  be  compared.  With 
regard  to  fuel  value,  such  a  unit  has  been  devised  in  the  Standard 
Portion,  which  is  the  amount  of  any  food  capable  of  yielding  in 
the  body  energy  equivalent  to  100  Calories.  Every  student  of 
dietetics  should  be  familiar  with  the  Standard  Portions  of  all 
common  food  materials,  and  of  the  dishes  which  most  frequently 
appear  upon  the  table. 

To  find  the  weight  in  grams  of  any  Standard  or  100-Calorie 
Portion: 

Determine  the  fuel  value  for  one  gram. 

Divide  100  by  the  fuel  value  per  gram,  or  in  other  words,  solve 
the  following  proportion: 

1  gram  :  Calories  in  one  gram  •  :  x  grams  :  100  Calories. 

Thus  in  the  case  of  cows'  milk,,  the  fuel  value  per  gram  is  0.692 
Calorie.t 

Then  100  -J-  0.692  =  144.5  grams;  or, 

1  gram  :  0.692  Calorie  :  :  x  :  100  Calories. 
0.692  x  =  100 

x  =  144.5  grams,  weight  of  One  Standard  Portion  of  Milk, 

Inasmuch  as  foods  are  purchased  by  English  measure,  it  is 
necessary  in  estimating  cost  to  express  the  Standard  Portion  in 

*  Cf.  Problem  II. 

f  Cfc  Problem  III,  and  Table  XIII. 


54  LABORATORY  HANDBOOK  FOR  DIETETICS. 

ounces  (or  sometimes  in  pounds).  This  can  be  done  by  dividing 
the  number  of  grams  by  28.35  (the  number  of  grams  in  one  ounce), 
but  much  time  can  be  saved  by  using  Table  XVI  for  converting 
grams  to  ounces.  By  reference  to  this  "able,  we  find  that  144.5 
grams  =  5.1  ounces. 

EXAMPLES  FOR  PRACTICE. 

Find  the  weight  in  grams  and  ounces  of  a  Standard  or  100 
Calorie  Portion  of  each  of  the  following  food  materials:* 

Protein,  Fat,  Carbohydrate . 

Per  Cent  Per  Cent  Per  Cent 

Almond  butter 21.66  61.50  11.59 

Almond  mealf 26.37  1.67  56.84 

Angelica 0.05  0.07  87.34 

Citron , 0.09  0.07  77.62 

Kidney  beans,  ediblo  portion 41.06  1.62  42.14 

Kidney  beans,  water  free,  edible  portion..43.65  1.72  44.80 

Loquat,  edible  portion  J 0.29  23.00 

Malt  breakfast  food ..11.80  0.46  75.32 

Oyster  plant  (salsify),  frosh,  edible  portion  4.26  0.33  6.85 

Peppers,  green,  fresh,  edible  portion 1.60.  0.15  4.54 

Soybeansf 34.63  17.98  30.50 

Soy  bean  meal§ 39.87  19.06  25.09 


PROBLEM  V. 
TO  FIND  THE  FOOD  VALUES  FOR  ANY  COMBINATION  OF  FOOD  MATERIALS. 

In  ordinary  dietetic  practice,  it  is  necessary  to  deal  frequently 
with  combinations  of  two  or  more  food  materials.  Sugar  is  added 
to  fruit,  milk  and  butter  to  vegetables,  and  the  products  of  cook 
book  recipes  are  often  quite  complex  mixtures.  To  ascertain  the 
food  values  of  such  dishes  it  is  necessary  to  proceed  r.s  follows: 

First,  determine  the  weight  of  each  ingredient  in  grams. 

Second,  compute  separately  the  protein,  fr,t  and  carbohydrate 
in  grams,  and  the  fuel  value  for  each  food  material. 

The  sum  of  these  will  give, the  food  values  for  the  whole  dish 
as  the  following  illustration  will  show: 

*  From  Maine  Agric.  Exper.  Sta.,  Bull.  158,  1909,  unless  otherwise  stated, 
t  Friedenwald  and  Ruhrah,  Am.  Jour.  Med.  Sc.,  vol.  140,  p.  793,  1910. 
t  Ontario  Dept.  of  Agric.,  Bull.  162,  1907. 
§  Conn.  Exper.  Sta.  Report,  1906. 


PROBLEMS  IN  DIETARY  CALCULATION. 


55 


J  cup  of  butter 
J  cup  of  sugar 
1  egg 
*  Boston  Cooking-School  Cook  Book. 


ONE  EGG  CAKE.* 

i  cup  of  milk 
li  cups  of  flour 

teaspoons  of  baking  powder 


The  butter  weighs  57  grams;  calculating  the  nutritive  value 
according  to  Problems  II  and  III  (or  referring  to  the  food  values 
of  one  gram  in  Table  XIII)  we  have  the  following  results: 


Protein, 
Grams 

0.57 


Fat, 
Grams 

48.45 


Carbohydrate, 

Grams 


438.3 


The  other  food  materials  are  weighed  and  their  food  values 
calculated  in  similar  fashion.  The  sum  of  the  values  for  each 
food  as  tabulated  below  will  give  the  value  of  the  whole  dish. 
The  cost  may  be  calculated  for  each  ingredient  and  recorded  at  the 
same  time. 

FOOD  VALUES  OF  A  RECIPE.* 


Material 

Measure 

Weight 

Pro- 
tein, 
Gm. 

Fat, 
Gm. 

Garb., 
Gm. 

Cal- 
ories. 

Cost, 
Dollars 

Oz. 

Gm. 

Butter  

ic.f 

ic. 

i 

ic. 
lie. 
2J  tsp.f 

2.0 
3.9 
2.0 
4.3 
6.0 
0.5 

57 
105 
57 
122 
172 
15 

0.57 

6.78 
4.15 
17.26 

48.45 

5.30 
0.36 
1.72 

105.00 

6.22 
128.73 

438.3 
420.0 
74.8 
44.7 
607.8 

0.0450 
0.0137 
0.0300 
0.0050 
0.0132 
0.0156 

Sugar  

Egg  

Milk  (skimmed) 

Flour  

Baking  powder 

Totals  (uncooked)  J  

3  c. 

18.7 

528 

30.76 

55.83 

239.95 

1585.6 

0.1225 

*  The  food  values  for  a  large  number  of  recipes  are  published  in  The  Dietary 
Computer,  by  Ellen  H.  Richards. 

t  c.  denotes  cup;  tsp.  denotes  teaspoon. 

J  It  is  usually  more  satisfactory  to  take  total  weight  and  measure  after  the 
dish  is  cooked,  so  as  to  know  the  food  value  of  a  given  amount  of  the  finished 
product. 

PROBLEM  VI. 

TO  FIND  THE  DISTRIBUTION  OF  THE  FOODSTUFFS  IN  A  STANDARD  PORTION 
OF  A   SINGLE  FOOD   MATERIAL. 

While  the  standard  portion  is  of  most  convenience  in  estimating 
the  total  energy  value  of  a  given  dietary,  it  may  also  serve  as  a 
means  of  indicating  the  amount  of  protein,  fat  or  carbohydrate 
furnished,  if  we  calculate  the  weight  of  each  foodstuff  in  the 


56  LABORATORY  HANDBOOK  FOR  DIETETICS. 

standard  portion  itself.  Having  determined  the  weight  of  each 
nutrient  in  one  gram  of  the  food  material  (according  to  Problem 
II),  it  is  simply  necessary  to  multiply  these  values  by  the  weight 
of  the  standard  portion  in  grams.  Thus  in  the  case  of  cows'  milk, 

Protein,  Gm.  Fat,  Gm.      Carbohydrate,  Gin. 

Weight  of  each  food-stuff  in  one  gram.._.0.033  0.04  0.05 

Weight  of  one  Standard  Portion 144.5  Gm. 

Total  weight  of  each  foodstuff  in  one 

Standard  Portion 4.7685  5.780  7.225 

These  results  may  be  verified  by  multiplying  the  weight  of 
protein,  fat  and  carbohydrate  by  the  factors  for  fuel  values  (cf. 
Problem  III) ;  the  sum  of  the  products  will  be  100  Calories. 

Protein 4.7685  X  4  =  19.074  Calories. 

Fat 5.780     X  9  =  52.020  Calories. 

Carbohydrate :....7.225     X  4  =  28.900  Calories. 

Total 99.994  Calories. 

It  is  often  convenient  to  express  the  distribution  of  foodstuffs 
in  a  standard  portion  entirely  in  terms  of  energy  value.  From 
the  calculations  above  it  is  evident  that  a  standard  portion  of  milk 
will  yield,  in  round  numbers,  the  following: 

Calories  from  Calories  from  Calories  from  Total 

Protein  Fat  Carbohydrate  Calories 

19  52  29  100 

PROBLEM  VII. 
TO  FIND  A  STANDARD  PORTION  OF  ANY  COMBINATION  OF  FOOD  MATERIALS. 

Standard  portions  of  single  food  materials  which  are  fairly 
constant  in  composition,  may  be  permanently  tabulated  for  refer- 
ence, but  in  the  case  of  mixtures  great  variation  in  food  value  is 
possible,  even  in  recipes  containing  only  three  or  four  different 
ingredients,  and  the  comparison  of  Standard  Portions  of  various 
dishes  in  which  the  food  values  are  purposely  modified  (as  by 
using  skim  milk  for  whole  milk,  half  water  and  half  milk  instead 
of  milk  only)  is  most  profitable.  It  is  necessary,  therefore,  to 
be  able  to  calculate  the  food  values  for  a  standard  portion  of  any 
mixture  of  food  material. 

The  first  step  is  to  determine  the  total  food  values  for  the 
recipe,  as  described  in  Problem  IV. 


PROBLEMS  IN  DIETARY  CALCULATION. 


57 


Having  ascertained  the  total  fuel  value,  the  per  cent  of  the 
whole  required  to  give  100  Calories  is  found  by  dividing  100  by 
the  total  number  of  Calories  yielded  by  the  recipe.  Taking  this 
per  cent  of  the  total  weight,  measure,  food  values,  etc.,  of  the 
recipe,  will  give  the  measure,  weight  and  distribution  of  foodstuffs 
in  the  Standard  Portion. 

For  example,  take  the  recipe  for  One  Egg  Cake  in  Problem  IV. 
The  totals  are  as  follows: 


Measure  Weight 

(Uncooked)     (Uncooked), 

Ounces       Grams 
3  c.  18.7          628 


Protein, 
Grams 


Fat, 
Grams 


30.76         65.83 


Carbo- 
hydrate, 
Grams 
239.95 


Calories 


1585.6 


Cost 


$0.1225 


Dividing  100  by  1585.6,  gives  0.063,  i.e.,  6.3  per  cent  of  the 
whole  is  required  to  yield  100  Calories. 

Multiplying  the  totals  by  0.063,  we  have  the  value  for  one 
Standard  Portion,  as  follows: 


Measure  Weight  Protein,  Fat, 

(Uncooked)     (Uncooked).        Grams          Crams 
Ounces 


1.18 


33.3 


1.94 


Grams 
3.52 


Carbo- 
hydrate, 
Grams 

15.12 


Calories 


100 


$0.0077 


The  total  weight  of  the  finished  product  is  not  the  same  as  the 
combined  weights  of  the  ingredients  in  most  cases,  on  account  of 
changes  in  water  content,  but  if  the  same  proportion  of  the  total 
weight  or  measure  of  cooked  material  is  always  taken  for  the 


Recipe: 


One  Egg  Cake. 


Date: 


Material 

Measure 

Weight 

Pro- 
tein, 
Gm. 

Fat, 
Gm. 

Carb., 
Gm. 

Cal- 
ories 

Cost 

Dollars 

Oz. 

Gm. 

Butter  . 

ic. 

ic. 

i 

ic. 

ii  c. 

2J  tsp. 

2.0 
3.9 
2.0 
4.3 
6.0 
0.5 

57 
105 
57 
122 
172 
15 

0.57 

6.78 
4.15 
19.26 

48.45 

5.30 
0.36 
1.72 

105.00 

6.22 
128.73 

438.3 
420.0 

74.8 
44.7 
607.8 

0.0450 
0.0137 
0.0300 
0.0050 
0.0132 
0.0156 

Sugar 

Egg.  

Milk  (skimmed)  .. 
Flour  

Baking  powder  .... 

Totals  (uncooked) 

3  c. 

18.7 

528 

30.76 

55.83 

239.95 

1585.6 

0.1225 

Standard  Portion 

Per  cent 
of  recipe 
6.3 

1.18 

33 

1.94 

3.52 

15.12 

100 

0.0077 

1  Serving 

12.5 

2.34 

66 

3.84 

6.98 

29.99 

198.2 

0.0153 

Computed  by:. 


58  LABORATORY  HANDBOOK  FOR  DIETETICS. 

standard  portion,  no  serious  difficulties  will  be  encountered.  When 
a  recipe  is  made,  it  is  also  well  to  consider  the  number  of  ordinary 
servings  which  it  will  make,  and  to  calculate  the  food  value  for 
the  individual  portion.  Such  records  are  very  useful  in  planning 
dietaries,  saving  time  in  calculation,  especially  if  kept  on  uniform 
cards  in  a  file.  The  foregoing  shows  a  complete  record  on  a  con- 
venient model. 

PROBLEM  VIII. 
TO   ANALYZE  A  RECIPE. 

In  studying  the  economics  of  the  dietary,  it  is  interesting  to 
know  what  proportion  of  the  energy  value  is  contributed  by  each 
ingredient,  and  how  this  compares  with  the  percentage  of  the  cost 
due  to  each,  thus  obtaining  an  idea  of  the  comparative  economy 
of  each  component.  In  the  case  of  the  One  Egg  Cake,  in  Problem 
V,  we  obtained  the  following  fuel  values  and  cost: 

Food  Material  Calories  Cost 

Butter 438.3  $0.0450 

Sugar 420.0  0.0137 

Egg .1 74.8  0.0300 

Milk  (skimmed) 44.7  0.0050 

Flour 607.8  0.0132 

Baking  powder 0.0  0.0156 

Totals 1585.6  0.1225 

Comparing  the  calories  from  butter  with  the  total  calories,  we 
find  that  the  former  constitute  27.6  per  cent  of  the  whole  (438.3 
-7-1585.6  =  0276).  Comparing  similarly  the  cost  of  the  butter 
with  the  total  cost,  it  is  found  to  be  36.7  per  cent  of  the  total. 

In  like  manner,  the  relative  values  for  the  other  ingredients  may 
be  found,  and  the  whole  tabulated  for  reference  on  the  back  of  the 
recipe  card: 

Food  Material  Per  Cent  of  Total       Per  Cent  of 

Calories  Total  Cost 

Butter 27.6  36.7 

Sugar 26.5  11.2 

Egg 4.7  24.4 

Milk :..... [ 2.8  4.0 

Flour 38.3  10.8 

Baking  powder 0.0  12.7 

From  inspection  of  the  above,  it  is  evident  that  the  egg  is  the 
most  expensive  item  on  the  basis  of  fuel  value,  since  the  proportion 


PROBLEMS  IN  DIETARY  CALCULATION.  59 

of  energy  contributed  is  only  about  one-fifth  of  the  proportion 
of  money  expended  for  it,  and  flour  is  the  cheapest,  the  per  cent 
of  fuel  being  about  three  and  one-half  times  greater  than  the  per 
cent  of  cost.  Such  studies  are  helpful  in  attempts  to  lower  the 
cost  or  raise  the  fuel  value  of  the  ordinary  cook-book  recipe. 

PROBLEM  IX. 
TO   MODIFY   COV/S'   MILK   TO   A  PRESCRIBED   FORMULA. 

The  modification  of  cows7  milk  for  infants  is  accomplished  in 
a  variety  of  ways,  according  to  the  needs  of  the  individual  child, 
but  these  are  all  dependent  upon  a  clear  understanding  of  the 
percentage  relations  of  the  milk  to  be  modified  and  the  formula 
to  be  filled.  The  general  principles  are  very  simple. 

First,  select  milk  of  such  composition  as  to  have  the  same 
ratio  of  fat  to  protein  as  is  indicated  in  the  formula. 

Second,  dilute  this  milk  enough  times  to  give  the  desired  per- 
centage of  fat. 

Third,  add  enough  milk  sugar  to  give  the  required  percentage 
of  carbohydrate. 

Suppose  the  requirement  for  the  baby  to  be  as  follows: 

Number  of  Feedings    Amount  at  Each  Feeding,  Composition. 

in  24  Hours  Ounces  Protein,  Fat,  Carbohydrate 

Per  Cent  Per  Cent  Per  Cent 

8  3  2  3.1  7 

The  ratio  of  fat  to  protein  in  this  case  is  3.1  to  2,  or  1.6  to  1.0. 
In  average  whole  milk  it  is  4.0  to  3.3,  or  1.21  to  1;  it  is  therefore 
obviously  necessary  to  select  a  milk  with  a  higher  proportion  of 
fat  Inasmuch  as  cream  rises  to  the  top,  the  upper  layers  have 
relatively  more  fat  and  less  protein  and  carbohydrate  than  the 
lower  layers.  The  exact  amount  in  any  given  layer  can  be  ob- 
tained only  by  chemical  analysis,  but  from  a  table  of  such  analyses 
we  can  select  a  milk  which  will  have  the  proper  ratio  with  little 
difficulty,  as  shown  below. 


60 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE  XIV. 

AVERAGE  COMPOSITION  OF  TOP  MILK  AFTER  STANDING  FROM  TWELVE  TO  TWENTY- 
FOUR  HOURS  IN  THE  QUART  BOTTLE.* 


Fat, 
Per  Cent 

Protein, 
Per  Cent 

Sugar, 
Per  Cent 

Ratio  of 
Fat  to  Protein 

Upper    1  ounce    

22.5 

2.8 

4.0 

8.0        1 

Upper    2  ouncs 

21.5 

2.8 

4.0 

7.7       1 

Upper    4  ounce  

20.0 

2.8 

4.0 

7.1       1 

Upper    6  ounce 

17.0 

2.9 

4.2 

5.9       1 

Upper    8  ounce 

14.0 

3.0 

4.3 

4.7       1 

Upper  10  ounce 

11.5 

3.0 

4.3 

3.8       1 

Upper  12  ounce 

9.8 

3.1 

4.5 

3.2       1 

Upper  16  ounce    

7.6 

3.1 

4.6 

2.5       1 

Upper  20  ounce 

6.2 

3.2 

4.7* 

1.9       1 

Upper  24  ounce 

5.2 

3.2 

4'.8 

1.6       1 

Upper  28  ounce  

4.5 

3.3 

4.8 

1.4       1 

Whole  quart  

4.0     A 

3.3 

4.8 

1.21     1 

*  Included  by  the  courtesy  of  Prof.  H.  C.  Shgrman. 

Inspection  of  the  above  table  shows  that  the  upper  24  ounces 
will  have  the  desired  ratio.  But  this  will  have  the  following 
composition: 


Protein 
Per  Cent 

3.2 


Fat 
Per  Cent 

6.2 


Carbohydrate 
Per  Cent 

4.8 


In  other  words,  the  percentage  of  fat  is  1.67  times  as  high  as 
required  (5.2  -f-  3.1);  consequently  the  24  ounces  of  milk  taken 
from  the  top  of  the  bottle  with  a  dipper  will  have  to  be  diluted 
1.67  times;  i.  e.,  24  ounces  X  1.67  =  40.0  ounces  required  in  all. 
We  must  therefore  add  16.0  ounces  of  water  (40  —  24).  Dividing 
the  percentages  of  the  undiluted  24  ounces  by  1.67.  the  composition 
of  the  diluted  solution  will  be: 


Protein 
Per  Cent 

1.9  + 
(3.2  -h  1.67) 


Fat 
Per  Cent 

3.1 

(5.2  -v-  1.67) 


Carbohydrate 
Per  Cent 

2.87 
(4.8  -T-  1.67) 


Having  adjusted  the  protein  and  fat  by  selecting  milk  of  the 
-proper  ratio  of  fat  to  protein,  and  diluting  to  give  the  desired 
percentage  of  fat,  which  also  dilutes  the  protein  to  the  desired 
percentage,  it  remains  to  adjust  the  carbohydrate. 

The  carbohydrate  now  present  constitutes  2.87  per  cent.  There- 
fore we  must  add  enough  milk  sugar  to  make  an  increase  of  4.13 


PROBLEMS  IN  DIETARY  CALCULATION. 


61 


per  cent  (7  —  2.87)  of  the  total  amount  of  solution,  40.0  ounces: 

4.13  per  cent  of  40  ounces  =  1.65  ounces,  the  amount  of  milk 
sugar  to  be  added. 

When  the  desired  ratio  of  fat  to  protein  is  less  than  1.2,  some 
of  the  upper  layers  will  have  to  be  removed,  and  the  rest  of  the 
milk  in  the  bottle  throughly  mixed  for  use. 

For  example,  taking  the  upper  one  ounce  from  the  bottle  indi- 
cated above,  will  give  a  milk  of  approximately  the  following  com- 
position : 


Protein 
Per  Cent 

3.3 


Fat 
Per  Cent 

3.4 


Carbohydrate 
Per  Cent 

4.8 


Ratio  of 
Fat  to  Protein 

1.03  :  1 


PROBLEM  X. 
TO  FIND  THE  PERCENTAGE   COMPOSITION   OF  A  FOOD  MIXTURE. 

Since  the  feeding  of  infants  is  commonly  conducted  according 
to  the  percentage  method  indicated  in  Problem  IX,  the  ability 
to  determine  the  percentage  of  each  of  the  foodstuffs  in  any  pre- 
scribed diet  is  as  necessary  as  ability  to  modify  milk  according  to 
a  prescribed  formula. 

Given,  for  instance,  such  a  prescription  as  the  following,  what 
per  cent  of  protein,  fat,  and  carbohydrate  does  it  contain? 

Whole  milk,     16  ounces  (by  volume). 

Barley  water,  16  ounces  (containing  0.25  ounce  of  barley  flour). 

Milk  sugar,         1  ounce. 

It  is  first  necessary  to  determine  the  total  amount  of  each  of 
the  foodstuffs,  as  in  Problem  IV.  The  results  are  as  follows: 


Food  Material 

Measure 

Weight 

Protein, 
Grams 

Fat. 
Grams 

Carbo- 
hydrate, 
Grams 

Ounces 

Grams 

Milk  .     . 

2  cups 
i  tbsp. 
3  tbsp. 
2  cups 

17.2 
0.25 
1.0 
16.0 

487.60 
7.08 
28.35 
453.60 

16.09 
0.74 

19.50 
0.16 

24.38 
5.10 
28.35 

Barley  flour  .. 
Milk  sugar.... 
Water  

Totals  

34.45 

976.53 

16.83 

19.66 

57.83 

Having  the  total  weight  of  the  mixture,  it  is  now  a  simple  matter 
to  determine  what  per  cent  of  this  is  represented  by  each  ingredient: 


62  LABORATORY  HANDBOOK  FOR  DIETETICS. 

Protein:  10.83  -f-  976.53  =  0.0172,  or  1.72  per  cent. 

Fat:  19.66  +  976.53  =  0.0201,  or  2.01  per  cent. 

Carbohydrate:  57.83  -I-  976.53  =  0.0592,  or  5.92  per  cent. 

PROBLEM  XI. 
TO   MAKE   A   COMPLETE    DIETARY. 

The  dietary  may  be  considered  from  two  points  of  view:  first, 
as  a  record  of  food  actually  consumed  by  a  given  number  of  persons 
in  a  given  period;  second,  as  a  prescription  of  the  food  to  be  pro- 
vided for  certain  individuals  for  a  stated  time.  In  either  case,  its 
value  is  increased  by  so  arranging  the  report  as  to  show  not  only 
the  nutritive  value  of  the  diet,  but  also  its  cost  and  menu,  thus 
presenting  as  clear  a  picture  as  possible  of  the  food  consumed,  or  a 
definite  working  plan  for  preparing  the  diet  proposed.  Since 
the  data  are  frequently  numerous,  the  work  is  much  facilitated 
by  suitable  blanks,  a  convenient  set  consisting  of  five  sheets,  whose 
use  is  shown  in  the  example  of  a  complete  dietary  below. 

Sheet  Number  I  gives  general  information  with  regard  to  the 
subjects  of  the  study;  it  shows  their  individual  requirements  and 
affords  a  means  of  comparing  one  study  with  another  by  reducing 
both  to  a  uniform  basis,  either  "per  capita "  or  "per  man"  per 
day.  The  tables  in  the  section  on  Food  Requirements  (Tables  I- 
XII)  will  be  of  assistance  in  determining  food  requirements  of 
individuals  of  different  ages,  weights  and  muscular  activity. 

Sheet  Number  II  is  designed  to  give  as  accurately  as  possible 
a  picture  of  how  the  food  will  appear  upon  the  table.  The  amounts 
should  be  stated  for  each  dish  in  some  way  which  will  make  the 
plan  easy  to  follow  in  preparing  the  meals.  Ordinarily,  common 
measures  (cups,  tablespoons,  etc.)  will  be  most  satisfactory,  but 
in  the  laboratory  it  is  frequently  desirable  that  weights  be  stated, 
especially  when  several  persons  are  engaged  in  preparing  the 
day's  ration,  to  avoid  discrepancies  due  to  inaccurate  measurement. 
This  careful  statement  of  amounts  serves  also  as  a  check  against 
omitting  in  the  computation  of  food  values  articles  essential  to 
the  success  of  the  menu. 

Sheet  Number  III  indicates  the  total  quantities  of  each  kind 
of  material  required  for  the  dietary,  summarized  from  sheets 
IV  and  V,  and  the  market  prices  upon  which  the  actual  cost  of  the 
food  materials  on  Sheet  IV  is  based,  giving  the  market  unit  which 


PROBLEMS  IN  DIETARY  CALCULATION.  63 

it  is  necessary  to  purchase  in  order  to  obtain  these  prices.  Thus 
it  may  serve  to  show  the  different  results  of  buying  in  large  and 
small  quantities,  if  the  net  weight  of  the  food  materials  is  taken  at 
the  time  of  purchase.  It  also  provides  a  useful  check  on  the  accu- 
racy of  the  calculations  of  the  cost  of  small  quantities.  The  state- 
ments as  to  the  place  and  date  of  purchase  afford  criteria  as  to 
whether  good  judgment  has  been  exercised  in  marketing,  inasmuch 
as  cost  varies  so  greatly  with  locality  and  season. 

The  special  aim  of  this  sheet  is  to  furnish  a  convenient  marketing 
list  and  to  guard  against  attractive  menus  with  that  under- 
estimation of  cost  which  tends  to  discredit  dietary  calculations 
as  impractical,  especially  among  those  wrho  do  not  realize  how  much 
can  be  accomplished  by  skillful  choice  and  preparation  of  food 
materials.  When  the  dietaries  are  to  be  prepared  and  the  students 
do  not  buy  the  materials,  Sheet  III  can  be  used  to  advantage  as  a 
requisition  sheet. 

Sheet  Number  IV  is  the  detailed  statement  of  the  nutritive 
value  and  cost  of  the  whole  dietary.  Where  cost  is  involved,  it 
is  usually  easier  to  make  the  calculations  on  food  materials  as 
purchased;  if  the  food  values  are  for  edible  material  this  should 
be  definitely  stated.  At  the  end,  space  is  arranged  for  a  summary 
and  comparison  with  the  standard  proposed  on  the  first  sheet. 
Differences  of  not  more  than  five  per  cent  may  be  considered  neg- 
ligible, but  a  slight  excess  is  always  better  than  a  deficit,  especially 
if  no  allowance  is  made  for  kitchen  or  table  waste,  which  often 
amounts  to  ten  per  cent  or  more. 

Sheet  Number  V  provides  for  a  statement  of  food  combinations 
used  in  the  menu,  and  if  the  calculations  on  the  original  food 
materials  are  tabulated  on  Sheet  IV  nothing  more  than  weights 
and  measures  of  the  different  ingredients  will  be  required.  If  the 
recipe  is  calculated  in  detail  on  this  sheet,  then  only  the  totals 
need  be  copied  on  Sheet  IV.  When  recipe  cards  are  on  file,  they 
may  be  referred  to  by  number.  Without  this  sheet,  it  is  difficult 
for  any  one  but  the  persons  who  planned  the  dietary  to  know  how 
the  different  dishes  proposed  are  to  be  made,  and  often  important 
ingredients  are  omitted  entirely. 


64 


LABORATORY  HANDBOOK  FOR   DIETETICS. 


AN  EXAMPLE  OF  A  COMPLETE  DIETARY. 
DIETARY  SHEET   No.  I. 

Persons  served:     £bie 

No.  meals  served  : 
No.  days:     Gne. 
Place: 
Date: 


METHOD  OF  ESTIMATING  FOOD  REQUIREMENTS. 
For  energy:      70   ipcttc.'viek  fiev  < 


For  protein:     J0-45  zsevc  ce 


PROPOSED  INDIVIDUAL  STANDARDS. 


Sex. 


Age.                            Weight.                     Protein,       Fuel  Value,          Cost, 

Lbs. 

Kg. 

Gms. 

Calories 

Dollars 

10  'MedVA, 
(7 

63 

28.5 

50-75. 

PROPOSED  STANDARD  PER  CAPITA 
PER  DAY. 


PROPOSED  STANDARD  PER  MAN 
PER  DAY. 


Protein, 
Gms. 

Fuel  Value, 
Calories 

Cost, 
Dollars 

Protein, 
Gms. 

Fuel  Value. 
Calories. 

Cost, 
Dollars 

PROBLEMS  IN  DIETARY  CALCULATION. 


65 


8:00    £. 


Qhn*wt 


a.co. 


6:00  . 


DIETARY  SHEET  NO.  II. 

MENUS. 
Dishes 


?M *\3  c. 

*  c.  denotes  cup ;  tb.  denotes  tablespoon. 


Stutte 


Amounts 
J  lm,a£t  one 
'<•  c.     cco&ect 


2\3c. 


3\4  c. 
/  medium 
/  bmaM  one 
/  dice 


/  dice 
/  dice 


2\3<. 
/  4/5 


66 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


DIETARY  SHEET  NO.  III. 

PRICE  LIST. 


Material 


Total 
Required 


3  t&.   (S.ff 


Weight  of 

Market  Market  Unit. 

Price  Ounces 

30.0 


4  £c.  /lew 
25c.  /iew 
3  6c.  fiew  c 


5c.  /iew 
iottt* 


SC.0 


33?  0 


Place  of 
Purchase 


PROBLEMS  IN  DIETARY  CALCULATION. 


67 


DIETARY  SHEET  NO.  IV. 

NUTRITIVE  VALUE  AND  COST. 


Material 
(c>cts?ifo£ait/ie  .... 

w< 
Oz. 

6.00 
0.97 
17.20 
4.00 
1.25 
tJce 

San** 

4.00 
x-e 

MtetlC 

2.00 
^7ee 
5^ef"^ 

<J/ee 
y/teetiS 
2.00 

0.25 

sight 
Cms. 

170.00 
27.60 
487.50 
113.40 
42.6 

113.4 
/ 

56.7 

56.7 
7.1 

Protein, 
Cms. 

0.54 

3.04 
18.09 
10.52 
0.35 

11.45 
2.04 

4.88 
6.74 

0.25 

5.24 
0.52 

63.66 
60-75 

Fuel  Value, 
Calories. 

33.6 
100.0 
337.5 
293.6 

272.4 

210.5 
76.0 

270.7 

74-3 

125.4 

204.8 
13.0 

284 

2036.2 
1995.0 
+41.2 
C*%) 

Cost, 
Dollars 

0.0400 
0.0049 
0.0450 
0.0164 
0.0125 

0.0381 
0.0032 

0.0249 
0.0300 

0.0227 

0.0222 
0.0200 

0.0006 

0.2805 
0.2800 
+0.0005 

(0.2% 

(%~    . 

^r€X/f€>nd> 

^ttM  

g&KXK* 

@8uM** 

vvcectanect  /i<zfa&u£  

£&6i6> 

esVliJ/c  b/iew&ef                     

JP 

0&& 

tftf  T 
i5$/i/iie  &cmce 

vcwwAfaiec/i  vlti'nc  matfi&e 

t_sC-  WICL  £o€£ 

iTuatwt  {wiit/i  &ta,nc 
WMZ/ttfie}            .      

TOTALS 

STANDARD                         

DIFFERENCE 

68  LABORATORY  HANDBOOK  FOR  DIETETICS. 

DIETARY  SHEET  NO.  V. 


Name 


Materials 


RECIPES. 


Measure 


Weight 
Oz.  Gms. 


Pro-       Total 

tein,         Cal-        Cost, 

Gms.       ories      Dollars 


{p'tmti'M'icci'  /idfa- 
wn£ 

X^juu 

\c- 

1.50* 

42.6 

5.88 

38.4 

0.0186 

JIM 

ic 

4.30 

121.9 

4.88 

84.3 

0.0113 

f//. 

0.18 

5.3 

0.60 

18.6 

0.0004 

*£•  

xL~ 

0.35 

9.0 

0.09 

69.2 

0.0078 

t_sC&Z'l&'                       -« 

\c. 

11.45 

210.5 

0.0381 

//^^^f 

^M 

lc 

4.30 

121.9 

4.88 

84.3 

0.0113 

& 

3ti. 

1.50 

42.6 



180.4 

0.0056 

•&&d 

€       <f 

\c. 

0.50 

14-2 

4.88 

6.0 

270.7 

0.0080 
0.0249 

tS^/t/l^&  bCWCCG 

Stf/ifrte 

1  **na/J 

3.00 

85.0 

0.26 

40.2 

0.0200 

Cf       ^ 

l±ti 

0.75 

21.3 

85.2 

0.0027 

"M/f 

2  // 

1  00 

28  4 

(fifrfi 

0.25 

125.4 

0.0227 

vMmc  tnc^yic^c. 

^/fliMc            

5.60 

159.2 

5.24 

109.8 

0.0148 

{pawnAfa/itcri,  «. 

(O? 

J* 

0.65 
0.25 

18.5 
7.1 

66.6 
28.4 

0.0040 
0.0009 

"faniMa, 

14* 

0.0025 

y<*ti 

4/iec£ 

SfaaA 

5.24 

204.8 

0.0222 

*  As  purchased. 


PROBLEM   XII. 


TO   SCORE   A   DIETARY. 

In  the  laboratory  it  is  frequently  desirable  to  set  out  and  compare 
two  or  more  dietaries  at  the  same  time,  and  inasmuch  as  there 
are  many  factors  to  be  taken  into  consideration  besides  supplying 
a  specified  amount  of  fuel  at  a  given  price,  such  as  the  adaptation 
of  the  diet  to  the  locality,  season,  idiosyncrasies  of  the  individual, 
availability  of  the  food  materials  as  prepared  for  the  table, 
some  of  these  factors  often  being  overemphasized  at  the  expense  of 
others  more  important,  it  is  believed  that  a  dietary  score  card  will 
help  to  give  a  clearer  idea  of  the  relative  importance  of  the  points 
which  must  generally  be  taken  into  consideration. 


PROBLEMS  IN  DIETARY  CALCULATION. 
A  DIETARY  SCORE  CARD. 


69 


Name  of  person  or  group 

Place Date 

Price  of  dietary Annual  income. . 


Total  Score.._.100  Points. 


FOOD    VALUE                          ..                  60  Points 

Possible 
Score. 

Points 
Deficient. 

Actual 
Score. 

Fuel  Value                                                    40  Points 

Consider    adaptation    to    weight,    age    and 
amount    of    muscular    activity    of    each 
individual. 
Protein  (considered  as  the  source  of  nitrogen) 
10  Points 
Is  it  suitable  in  kind  and  amount  with  regard 
to  age  and  weight? 
Ash  Constituents    ...                10  Points 

40 
10 

10 

Are  the  following  adequate? 
Phosphorus 
Iron 
Calcium 

FOOD  SELECTION                                  22  Points 

Adaptation  to  Individual                          10  Points 

10 

Digestibility  —  ease,  rapidity,  etc. 
Variety  —  in  food  materials,  form,  color,  etc. 
Quality   of   food   materials  —  sanitary   condi- 
tions, etc. 
Bulk 
Adaptation  to  Income                       12  Points 

12 

Is  return  on  investment  good? 
Is  expenditure  proportioned  properly  to  total 
income? 
Is  undue  amount  spent  for  flavor,  form,  color? 

FOOD  PREPARATION  AND  SERVICE 

18  Points 
Cookery                  '                                      12  Points 

12 

Does  it  increase  or  decrease  digestibility? 
Is  there  a  waste  of  materials? 
(through  under  or  over-cooking?) 
Is  there  a  waste  of  time? 
Of  energy? 
Is  flavor  preserved? 
Is  form  preserved? 
Is  color  preserved? 
Menu                                                             3  Points 

3 

Are   combinations   good   physiologically  and 
esthetically? 
Are  sequences  of  dishes  good,  considering  dis- 
tribution   of    nutrients,    form,    color    and 
flavor? 
Service                                                         ~3  Points 

3 

Is  it  regular? 
Is  it  neat? 
Is  it  orderly? 
Is  it  quiet? 

70  LABORATORY  HANDBOOK  FOR  DIETETICS. 

In  judging  the  menus,  the  following  general  rules  for  the  making 
of  a  menu  should  be  borne  in  mind: 

1.  Conceive  of  the  whole  day  as  the  unit,  rather  than  the  indi- 
vidual meal. 

2.  Endeavor  to  distribute  the  protein,  fat  and  carbohydrate 
through  the  day,  so  that  no  meal  will  have  a  striking  preponderance 
of  one  kind  of  foodstuff. 

For  example,  meat  served  with  macaroni  and  cheese  concentrates 
the  protein  in  one  meal,  potatoes  with  rice  concentrate  the  starch, 
and  fried  potatoes  and  pie  concentrate  the  fat. 

3.  With  the  exception  of  a  few  such  staples  as  bread,  butter  and 
milk,  try  to  avoid  serving  any  food  in  the  same  form  twice  in  the 
same  day  and  serve  it  preferably  only  once  in  any  form.     • 

4.  Try  to  avoid  serving  any  food  which  gives  character  to  a  dish 
twice  in  the  same  meal,  even  in  different  forms.     Do  not,  for  in- 
stance, select  tomato  soup  and  tomato  salad  for  the  same  meal. 

5.  At  each  meal,  seek  contrasts  between  successive  courses,  a 
bland  course  being  followed  by  a  more  highly  flavored  course, 
and  vice  versa,  to  give  a  pleasing  rhythm. 

6.  In  each  course  endeavor  to  have  harmonious  combinations, 
as  to  flavor,  color,  form  and  texture. 

7.  As  the  number  of  courses  increases,  decrease  the  number 
of  dishes  and  size  of  the  servings  in  each. 

Distribution  of  credits  to  the  sub-topics  has  been  left  to  the 
judgment  of  the  person  using  the  score  card. 


PART   III. 


REFERENCE   TABLES. 

TABLE   XV. 

APPROXIMATE  AMOUNT  OF  REFUSE  IN  COMMON  FOOD  MATERALS 
AS  PURCHASED.* 


PER    CENT. 

Brisket,  medium  fat 23 

Corned 8 

Chuck,  lean .....20 

Flank,  lean 1 

Flank,  medium  fat 10 

Heart 6 

Kidney 20 

Liver 7 

Loin,  lean 13 

Loin,  medium  fat 13 

Neck,  lean ......30 

Neck,  medium  fat 28 

Plate,  medium  fat 17 

Porterhouse  steak 13 

Ribs,  medium  fat 21 

Round,  medium  fat 7 

Rump,  lean ..14 

Rump,  medium  fat 21 

Shank,  fore,  medium  fat 37 

Shank,  hind,  medium  fat 54 

Sirloin  steak 13 

Top  sirloin 3 

Tongue 27 

Hens' 11 

Bass,  black,  whole 55 

Bass,  striped,  whole 55 

Blackfish,  whole 60 

s. 

Apples 25 

Apricots 6 

Bananas 35 

Cherries 5 

Dates,  dried 10 

Grapes 25 

Lemons 30 

Muskmelons 50 

Nectarines 6 

Oranges 27 


PER    CENT. 

Peaches 18 

Pears.... 10 

Plums 5 

Prunes,  dried 15 

Raisins,  dried 10 

Strawberries 5 

Watermelons 60 

LAMB. 

Breast 19 

Chops  (broiled) 14 

Leg,  hind,  medium  fat 17 

Loin 15 

Neck 18 

Shoulder 20 

MUTTON. 

Chuck,  medium  fat 21 

Flank,  medium  fat 10 

Leg,  medium  fat 18 

Loin,  medium  fat 16, 

Neck,  medium  fat 27 

Shoulder,  medium  fat 22 


NUTS. 


PORK. 


Almonds 45 

Beechnuts 40 

Brazil  nuts 50 

Butternuts 86 

Chestnuts,  fresh 16 

Chestnuts,  dried .-.24 

Coconuts 48 

Filberts 

Hickory  nuts 62 

Peanuts 

Pecans 46 

Walnuts,  black 74 

Walnuts,  soft  shell....  58 

Bacon,  smoked,  medium  fat....  8 

Feet,  fresh 

Feet,  pickled ....36 

Ham,  fresh,  lean 

Ham,  fresh,  medium  fat 11 


*  The  figures  are  taken  to  the  nearest  whole  number  from  Bull.  28,  Office  of 
Experiment  Stations,  U.  S.  Dept.  Agriculture. 

71 


72 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


PER    CENT. 

Ham,  smoked,  lean 11 

Ham,  smoked,  medium  fat 14 

Head  cheese 12 

Loin  chops,  medium  fat 20 

Shoulder,  fresh 12 

Shoulder,  smoked 18 

Side  (not  including  lard  and 
kidney) 12 

POULTRY   AND    GAME. 

Chicken  Broilers 42 

Fowl 26 

Goose,  young 18 

Turkey 23 

SAUSAGE. 

Bologna 3 

Summer 7 

VEAL. 

Breast,  medium  fat 20 

Chuck,  medium  fat 19 

Leg,  medium  fat 14 

Loin,  lean 22 

Loin,  medium  fat 16 

Neck 32 

Rib,  medium  fat 25 

Rump 30 


PER    CENT. 

Shank,  fore 40 

Shank,  hind,  medium  fat ..62 

Shoulder,  lean 18 

Shoulder,  medium  fat 23 

VEGETABLES. 

Beans,  butter,  green 50 

Beans,  lima,  fresh 55 

Beans,  string 7 

Beets 20 

Cabbage 15 

Carrots 20 

Celery 20 

Corn,  green 61 

Cucumbers 15 

Lettuce 15 

Okra 12 

Onions 10 

Parsnips .20 

Peas,  green 45 

Potatoes .....20 

Pumpkins 50 

Radishes 30 

Rhubarb 40 

Rutabagas 30 

Squash 50 

Turnips 30 


REFERENCE   TABLES. 


73 


TABLE   XVI. 

CONVERSION  TABLE — GRAMS  TO  OUNCES. 


Grams 

Ounces 

Grams 

Ounces 

1 

0.035 

56 

1.975 

2 

0.071 

57 

2.010 

3 

0.106 

58 

2.046 

4 

0.141 

59 

2.081 

5 

0.176 

60 

2.116 

6 

0.212 

61 

2.151 

7 

0.247 

62 

2.187 

8 

0.283 

63 

2.222 

9 

0.317 

64 

2.257 

10 

0.353 

65 

2.293 

11 

0.398 

66 

2.328 

12 

0,423 

67 

2.363 

13 

0.458 

68 

2.398 

14 

0.494 

69 

2.434 

15 

0.529 

70 

2.467 

16 

0.564 

71 

2.504 

17 

0.599 

72 

2.539 

18 

0.635 

73 

2.575 

19 

0.670 

74 

2.610 

20 

0.705 

75 

2.645 

21 

0.741 

76 

2.681 

22 

0.776 

77 

2.716 

23 

0.811 

78 

2.751 

24 

0.846 

79 

2.786 

25 

0.882 

80 

2.822 

26 

0.917 

81 

2.857 

27 

0.953 

82 

2.892 

28 

0.998 

83 

2.927 

29 

1.023 

84 

2.963 

30 

1.058 

85 

2.998 

31 
32 
33 
34 
35 

1.093 
1.128 
1.164 
1.199 
1.234 

86 
87 
88 
89 
90 

3.033 
3.068 
3.104 
3.139 
3.174 

36 

1.269 

91 

3.210 

37 

1.305 

92 

3.245 

38 

1.340 

93 

3.280 

39 

1.376 

94 

3.315 

40 

1.411 

95 

3.351 

41 
42 
43 
44 
45 

1.446 
1.481 
1.517 
1.552 
1.587 

96 
97 
98 
99 
100 

3.386 
3.421 
3.457 
3.492 
3.527 

46 

1.622 

113 

4 

47 

1.658 

7 

48 

1.693 

227 

8 

49 

1.728 

250 

8.8 

50 

1.764 

300 

10.5 

51 
52 
53 
54 
55 

1.799 
1.834 
1.869 
1.905 
1.940 

400 
453.6 
500 
907 

1000 

14 
16 
17.6 
32 
35.2 

74 


LABORATORY  HANDBOOK   FOR   DIETETICS. 


TABLE   XVII. 

CONVERSION  TABLE — OUNCES  TO  GRAMS. 


Ounces 

Grams 

Ounces 

Grams 

1/16 

1.77 

-       2 

56.70 

1/15 

1.89 

3 

85.05 

1/14 

2.02 

4 

113.40 

1/13 

2.19 

5 

141.75 

1/12 

2.36 

6 

170.10 

1/11 

2.58 

7 

198.45 

1/13 

2.84 

8 

226.80 

1/9 

3.15 

9 

255.15 

1/8  ' 

3.54 

10 

283.50 

1/7 

4.05 

11 

311.84 

1/6 

4.73 

12 

340.20 

1/5 

5.67 

13 

368.54 

1/4 

7.09 

14 

396.90 

1/3 

9.45 

15 

425.25 

1/2 

14.17 

16 

453.60 

1 

28.35 

TABLE   XVIII. 

CONVERSION  TABLE — POUNDS  TO  GRAMS. 

Poun  Is.  Grams. 

1  453.6 

2  907 
2. 2  1000 

3  1361 

4  1814 

5  2267 

6  2722 

7  3175 

8  3629 

9  4082 
10  4536 


REFERENCE   TABLES. 


75 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS.* 


«5    ] 

Weight 

Protein, 
Grauid 

Fat, 
Grams 

Carbo- 
jydra»e, 
Grains 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Food  Material 

bs. 

oz. 

gms. 

Bass,  striped, 
whole,  A.  P. 

Bass,  striped, 
whole,  E.  P. 

Beans,  bciked, 
canned 

Beans,  kidney, 
red,  canned, 

Beans,  string, 
canned 

Beef,  corned, 
A.  P. 

Beef,  corned, 
E.  P. 

Beef,  flank, 
medium  fat 
A.  P. 

Beef  juice 

Beef,  kidney, 
A.  P. 

1 

0.088 
2.49 
39.92 
16.00 

0.186 
5.27 

84.38 
18.68 

0.060 
1.96 
31.30 
5.37 

0.070, 
1.98 
31.68 
6.73 

0.011 
0.31 
4.98 
5.37 

0.143 
4.05 
64.86 
5.27 

0.156 
4.42 
70.76 
5.23 

0.170 
4.82 
77.11 
7.11 

0,040 
1.39 
22.24 
10.60 

0.137 

3.88 
62.14 
19.06 

0.022 
0.62 
9.98 
4.00 

0.028 
0.79 
12.70 
2.81 

0.025 
0.71 
11.34 
1.95 

0.002 
0.06 
0.91 
0.19 

0.001 
0.03 
0.45 
0.48 

0.238 
6.75 
107.96 

8.77 

0.262 
7.43 
118.84 
8.79 

0.190 
5.39 
86.18 
7.95 

0.000 
0.17 
2.72 
2.40 

0.019 
0.54 
8.62 
2.64 

0.55 

1 
1 

1 
1 

1 

15.0 
249 
100 

1  00 

G.41 

1 
3.54 

181.8 
1 

100.4 
1 

77.8 
1 

28.2 

452 
100 

1.29 
36.5 
583 
100 

1.04 
29.4 
470.08 
100 

0.21 
5.83 
93 
100 

2.71 
76.9 
1231 
100 

2.98 
84.5 
1353 
100 

2.39 
67.8 
1084 
100 

0.25 
7.0 
113 
100 

0.72 
20.4 
326 
100 

0.196 
5.56 
88.90 
15.25 

0.185 
5.24 

83.84 
17.78 

0.038 
1.08 
17.23 
18.53 

1 

1 

1 

'  2.74 

1 

1 

1 

3.39 

96.1 
1 

1 
17.21 

1 
1 

1 

487.8 
1 

1 

1 

1.30 

36.8 
1 

1 

1 

1 

1.18 

33.5 
1 

'  41.8 
1 

1 

1 

1 
"  1.47 



1 

1 

1 

14.11 

400.C 
1 

1 

1 

1 

4.91 

139.1 

•Calculated  principally  from  Bulletin  28,  Office  of  Experiment  Stations,  U.  8. 
Department  of  Agriculture.     For  other  foods  see  Table  XIII. 


76  LABORATORY  HANDBOOK  FOR   DIETETICS. 

TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


Pk 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost, 

Food  Material 

m 

Ibs. 

oz. 

gms. 

Grams 

Grams 

Grams 

Calories 

Dollars 

Beef  kidpey 

1 

0.166 

0.048 

0.004 

1.11 

EP 

1 

4.71 

1.36 

0.11 

31.5 

1 

75.30 

21.77 

1.81 

504 

1 

3.17 

89.9 

14.92 

4.31 

0.36 

100 

B66f  liver 

1 

0.202 

0.031 

0.025 

1.19 

A  P 

1 

5.73 

0.88 

0.71 

33.7 

1 

91.62 

14.06 

11.34 

538 

1 

2.97 

84.2 

17.00 

2.61 

2.11 

100 

Beef  liver 

1 

0.204 

0.045 

0.017 

1.29 

E  P 

1 

5.78 

1.28 

0.48 

36.5 

1 

92.53 

20.41 

7.71 

584 

1 

2.73 

77.6 

15.83 

3.49 

1.31 

100 

1 

0.171 

0.111 

1.68 

lean   A  P 

1 

4.85 

3.15 

47.7 

1 

77.57 

50.35 

763 

1 

2.09 

59.4 

10.16 

6.59 

100 

Beef  loin 

1 

0.197 

0.127 

1.93 

lean  E   P 

1 

5.58 

3.60 

54.7 

1 

89.36 

57.61 

876 

1 

1.83 

51.8 

10.18 

6.57 

100 

Beef  loin 

1 

0.161 

0.175 

2.22 

medium  fat, 

1 

4.56 

4.96 

62.9 

A.  P. 

1 

73.03 

79.38 

1007 

1 

1.59 

45.1 

7.26 

7.89 

100 

Beef  loin 

1 

0.185 

0.202 

2.56 

medium  fat, 

1 

5.24 

5.73 

72.5 

E.  P. 

1 

83.71 

91.62 

1160 

1 

1.38 

39.1 

7.23 

7.90 

100 

Beef,  lungs, 

1 

0.164 

0.032 

0.94 

A.  P. 

1 

4.65 

0.91 

26.8 

1 

74.39 

14.51 

428 

1 

3.74 

106 

17.37 

3.39 

100 

Beef  marrow 

1 

0.022 

0.928 

8.44 

1 

0.62 

26.31 

239.3 

1 

9.92 

420.94 

3828 

1 

0.42 

11.8 

0.26 

11.00 

100 

Beef,  navel, 

1 

0.298 

0.006 

1  25 

lean,  A.  P. 

1 

8.45 

0.17 

35.3 

1 

135.17 

2.72 

565 

1 

2.83 

80.3 

23.92 

0.48 

100 

REFERENCE  TABLES. 


77 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


Food  Material 

fc 
GO 

Weight 

Protein, 
Grams 

Fat, 
Grains 

Carbo-          Fuel 
hydrate,      Value, 
Grams      Calories 

Cost, 
Dollars 

Ibs. 

oz. 

gms. 

Beef,  navel, 
lean,  E.  P. 

Beef,  neck, 
lean,  A.  P. 

Beef,  neck, 
lean,  E.  P. 

Beef,  neck, 
medium  fat, 
A.  P. 

Beef,  neck, 
medium  fat, 
E.  P. 

Beef,  plate, 
lean,  A.  P. 

Beef,  plate, 
lean,  E.  P. 

Beef,  plate, 
medium  fat, 
A.  P. 

Beef,  plate, 
medium  fat, 
E.  P. 

Beef,  porter- 
house steak, 
A.  P. 

1 

0.307 
8.70 
139.50 
23.95 

0.151 
4.28 
68.50 
13.30 

0.214 
6.07 
97.08 
13.27 

0.145 
4.11 
65.76 

8.78 

0.201 
5.70 
91.18 
8.78 

0.130 
3.69 

58.98 
6.79 

0.156 

4.42 
70  73 

0.006 
0.17 

2.72 
0.47 

0.059 
1.67 
26.76 
5.20 

0.084 
2.38 
38.10 
5.21 

0.119 
3.37 
53.98 
7.21 

0.165 

4.68 
74.84 
7.21 

0.155 
4.39 
70.30 
8.09 

0.188 
5.33 

85.28 

1.28 
36.4 

;    582 
100 

1.14 
32.2 

1 

1 

1 

2.75 

78.0 
1 

1 

1 

515 
100 

1.61 

1 

3.11 

88.1 
1 

1 

45.7 

1 

731 
100 

1  65 

1 

2.19 

62.0 
1 

1 

46.8 

1 

749 
100 

2.29 

1 

2.14 

60.6 
1 

1 

64  9 

1 

1038 
100 

1.92 

1 

1.54 

43.7 
1 

1 

54.3 
869 
100 

2.32 

1 

1 

1.84 

52.2 
1 

1 

65.7 

1 

1051 
100 

2.75 
77.9 

1 

1.52 

43.2 
1 

6.74 

0.138 
3.91 
62.60 
5.02 

0.165 

4.68 
74.84 
5.03 

0.191 
5.41 
86.64 
8.04 

8.12 

0.244 
6.92 
110.69 

8.88 

0.291 

8.25 
132.00 

8.87 

0.179 
5.07 
81.19 
7.54 

1 

1 

. 

1247 
100 

3.28 
92.9 

1 

1.28 

36.4 
1 

1 

1 

1487 
100 

2.38 
67.3 
1077 
100 

1 

1.08 

30.5 
1 

::::::::::: 



1 

1 

1 

1.48 

42.1 

78  LABORATORY  HANDBOOK  FOR  DIETETICS. 

TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PH 

Weigh 

t 

Protein, 

Fat, 

Carbo- 
hydrate 

Fuel 
Value, 

Cost, 

Food  Material 

OQ 

Ibs. 

oz. 

gHlS. 

Grams 

Grams 

Grams 

Calories 

Dollars 

B    f     orter 

1 

0  219 

0.204 

2.71 

h            t     k 

1 

6  21 

5.78 

77.1 

E   P 

1 

99  34 

92.53 

1230 

1 

1  30 

36.9 

8  07 

7.52 

100 

Beef  rib  roll 

1 

0.202 

0.105 

1.75 

lean  A   P 

1 

5  73 

2.98 

49.7 

1 

91.62 

47.63 

795 

1 

2  01 

57.0 

11.52 

5.99 

100 

Beef  rib  roll 

1 

0  193 

0.167 

2.28 

medium  fat 

1 

5.47 

4.74 

64.5 

A  P 

1 

87.54 

75.75 

1032 

] 

1.55 

44.0 

8.48 

7.34 

100 

Beef  ribs 

1 

0.152 

0.093 

1.45 

lean  A  P 

1 

4  31 

2  64 

40.97 

1 

68.95 

42.18 

655 

1 

2.44 

69.2 

10.52 

6.43 

100 

Beef  ribs 

1 

0  196 

0  120 

1.86 

lean  E  P 

1 

5  56 

3.40 

52.8 

1 

88.90 

54.42 

845 

1 

1.89 

53.6 

10.51 

6.44 

100 

Beef,  ribs, 

1 

0.139 

0.212 

2.46 

medium  fat 

1 

3  94 

6.01 

69.9 

A.  P. 

1 

63.03 

96.16 

1118 

1 

1.43 

40.6 

5.64 

8.60 

100 

Beef  ribs 

1 

0  175 

0  266 

3.09 

medium  fat, 

1 

4.96 

7.54 

87.7 

E.  P. 

1 

79.38 

120.66 

1403 

1 

1.14 

32.3 

5.66 

8.59 

100 

Beef,  round 

1 

0  195 

0.073 

1.44 

lean,  A.  P. 

1 

5.53 

2.07 

40.7 

1 

88.45 

33.11 

652 

1 

2.45 

69.6 

13.57 

5.08 

100 

Beef,  round, 

1 

0.213 

0.079 

1.56 

lean,  E.  P. 

1 

6  04 

2  24 

44.3 

1 

96.62 

35.84 

709 

1 

2.26 

64.0 

13.63 

5.05 

100 

Beef,  round, 

1 

0.190 

0  128 

1  91 

medium  fat, 

1 

5.39 

3.63 

54.2 

A.  P. 

1 

86.18 

58.06 

867 

1 

1.85 

52.3 

9.94 

6.70 

100 

REFERENCE   TABLES. 


79 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


Food  Material 

PH* 
GO 

Weight 

Protein, 
Grams 

Fat, 
Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Ibs. 

oz. 

gms. 

Beef,  round, 
medium  fat, 
E.  P. 

Beef,  rump, 
lean,  A.  P. 

Beef,  rump, 
lean,  E.  P. 

Beef,  rump, 
medium  fat, 
'A.  P. 

Beef,  rump, 
medium  fat 
E.  P. 

Beef,  shank, 
hind,  me- 
dium fat, 
A.  P. 

Beef,  shank, 
hind,  me- 
dium fat, 
E.  P. 

Beef,  shoulde 
and  clod, 
lean,  A.  P. 

Beef,  shoulder 
and  clod, 
lean,  E.  P. 

Beef,  shoulder 
and  clod, 
medium  fat 
A.  P. 

1 

0.203 
5.76 
92.07 
9.96 

0.191 
5.42  ' 

86.64 
10.89 

0.209 
5.93 
94.80 
10.10 

0.138 
3.91 
62.60 

5.82 

0.174 
4.93 

78.92 
5.82 

0.096 
2.72 
43.55 
11.15 

0.209 
5.92 
94.80 
11.17 

0.164 
4.65 
74.38 
15.59 

0.204 

5.78 
92.52 
15.67 

0.164 
4.65 
74.38 
10.59 

0.136 
3.86 
61.69 
6.68 

0.110 
3.12 
49.90 
6.33 

0.137 
3.88 
62.14 
6.62 

0.202 
5.73 
91.62 
8.52 

0.255 
7.23 
115.68 
8.53 

0.053 
1.50 
24.04 
6.16 

0.115 
3.26 
52.16 
6.15 

0.044 
1.25 
19.96 
4.18 

0.054 
1.53 
24.49 
4.15 

0.098 

2.78 
44.45 
6.33 

2.04 

1 

57,7 

1 

923 

100 

1.75 

1 

1.73 

49.1 
1 

1 

49.7 

1 

796 
100 

2.07 

1 

2.01 

57.0 
1 

1 

58.7 

1 

938 
100 

2.37 

1 

1.70 

48.3 
1 

1 

67.2 
1075 
100 

2.99 

84.8 



1 

1 

1.49 

42.2 
1 

1 

1 

1357 
100 

0.86 

1 

1.18 

33.4 
1 

1 

1 

1 

24.4 

391 

100 

1.87 
53.0 
849 
100 

1.05 
29.8 

477 
100 

1.3 
36.9 
591 

100 

*      1.5 
43.9 
702 
100 

4.09 

116.1 
1 

1 

^ 

1 

1.88 

CO     A 

1 

1 

^ 

1 

3.35 

95.0 
1 

1 

1 

1 

2.7 

76.8 
1 

1 

1 

1 

2.28 

64.6 

80 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PH' 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 
Value 

Cost, 

Food  Material 

W 

Ibs. 

oz. 

gms. 

Grams 

Grams 

Grams 

Calories 

Dollars 

Beef   shoulder 

1 

0  196 

0  113 

1.80 

and  clod 

1 

5.55 

3.20 

51.1 

medium  fat 

1 

88.90 

51.26 

817 

E  P 

1 

1.96 

55.5 

10.88 

6.27 

100 

Beef  sirloin 

1 

0.165 

0.161 

2.11 

steak  A  P. 

1 

4.68 

4.56 

59.8 

1 

74.84 

73.03 

957 

1 

1.67 

47.4 

7.82 

7.63 

100 

Beef  sirloin 

1 

0.189 

0.185 

2.42 

steak  E  P 

1 

5  36 

5.24 

68.6 

1 

85.73 

83.91 

1098 

1 

1.46 

41.3 

7.87 

7.64 

100 

Beef,  sweet- 

1 

0.168 

0.121 

1.76 

breads 

1 

4  76 

3.43 

49.9 

A.  P. 

1 

76.20 

54.90 

799 

1 

2.00 

56.8 

9.54 

6.87 

100 

Beef,  tender- 

1 

0.162 

0.244 

2.84 

loin 

1 

4.59 

6.92 

80.6 

j 

73.48 

110.69 

1290 

1 

1.24 

35.2 

5.69 

8.58 

100 

Beef,  tongue, 

1 

0.141 

0.067 

1.17 

fresh,  A.  P. 

1 

4.00 

1.90 

33.1 

1 

64.02 

30.39 

529 

1 

3.02 

85.7 

12.08 

5.74 

100 

Beef,  tongue, 

1 

0  189 

0.092 

1  58 

fresh,  E.  P. 

1 

5.36 

2.61 

44.9 

1 

85.73 

41.73 

718 

1 

2.23 

63.1 

11.93 

5.88 

100 

Beef,  tongue, 

1 

0.119 

0.192 

2.20 

pickled, 

1 

3.37 

5.44 

62.5 

A.  P. 

1 

53.98 

87.09 

1000 

1 

1.60 

45.4 

5.40 

8.71 

100 

Beef,  tongue, 

1 

0.128 

0.205 

2.36 

pickled, 

1 

3.63 

5.81 

66  8 

E.  P. 

1 

58.06 

92.98 

1069 

1 

1.49 

42.4 

5.43 

8.70 

100 

Beef,  top 

1 

0.133 

0.423 

4  34 

sirloin, 

1 

3.77 

11.99 

122.9 

A.  P. 

1 

60.33* 

191.88 

1968 

1 

0.81 

23.1 

3.06 

9.75 

100 

REFERENCE  TABLES.  81 

TABLE  XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


Pn' 

Weigh 

t 

Protein, 

Fat 

Varbo- 

Fuel 

Cost 

Food  Material 

02 

Ibs. 

oz. 

gins. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Beef,  top 

1 

0.138 

0.437 

4.49 

sirloin, 

1 

3.91 

12.39 

127  1 

E   P 

1 

62.60 

198.21 

2034 

1 

0.79 

22.3 

3.08 

9.74 

100 

Blackberries, 

1 

0.008- 

0.021 

0.564 

2.48 

canned, 

1 

0.23 

0.60 

15.98 

70.2 

A  P 

1 

3.63 

9.53 

255.8^ 

1124 

1 

1.43 

40.4 

0.32 

0.85 

22.77 

100 

Blueberries, 

1 

0.006 

0.006 

0.128 

0.59 

canned 

1 

0.17 

0.17 

3.63 

16.7 

A  P 

1 

2.72 

2.72 

58.08 

268 

1 

5.98 

169.5 

1.02 

1.02 

21.70 

100 

Bluefish  fresh 

1 

0.100 

0.006 

0.45 

1 

2.84 

0.17 

12.9 

removed 

1 

45.36 

2.72 

206 

A   P 

I 

7  77 

2204 

22.04 

1.32 

100 

Bluefish  fresh 

1 

0.194 

0.012 

0.88 

1 

5  49 

0.34 

25.1 

, 

1 

87.99 

5.44 

401 

EP 

1 

3  99 

113  1 

21.95 

1.36 

100 

Bouillon 

1 

0.022 

0.001 

0.002 

0.11 

1 

0  62 

0.03 

0.06 

2.98 

1 

9.98 

0.45 

0.91 

47.6 

33  6 

952  0 

20  95 

095 

1.90 

100 

1 

0  086 

0.337 

0.035 

3.52 

AT> 

2  43 

9  55 

0  99 

99.7 

1 

39.01 

152.86 

15.88 

1595 

i  ni 

OO    A 

2  44 

9  58 

0  99 

100 

1 

1 

0.170 

0.668 

0.070 

6.97 

ETT> 

1 

4  81 

18  93 

1.98 

197.6 

.  Jr. 

1 

77.11 

303.10 

31.75 

3162 

Uo 

O  A  A. 

9  58 

1  00 

100 

1 

0.51 

1 

0.054 

0.018 

0.471 

2.26 

1 

1  53 

0.51 

13.35 

64.1 

1 

24.48 

8.16 

213.60 

1026 

1r  A 

A  A     O 

9  3Q 

0  79 

20  82 

100 

1 

.OO 

1 

0.079 

0.047 

0.463 

2.59 



9  9/1 

1  33 

13  13 

73  5 

1 

1 

35.83 

21.32 

210.00 

1175 

1 

1.36 

38.6 

3.05 

1.81 

17.87 

100 



82 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


Food  Material 

£ 

od 

Weight 

Protein, 
Grams 

Fat, 
Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Ibs. 

oz. 

gms. 

Bread,  gluten 

Bread, 
graham 

Bread,  rye 

Bread,  rye 
and  wheat 

Bread,  white, 
home  made 

Bread,  white, 
cream 

Bread,  white, 
milk 

Bread,  white, 
Vienna 

Bread,  whole 
wheat 

Buckwheat, 
flour 

1 

0.093 
2.64 
42.18 
3.74 

0.089 
2.52 
40.37 
3.42 

0.090 
2.55 
40.82 
3.54 

0.119 
3.37 
53.98 
4.64 

0.091 
2.58 
41.27 
3.45 

0.098 
2.78 
44.45 
3.67 

0.096 
2.72 
43.55 
3.76 

0.094 
2.67 
42.64 
3.55 

0.097 
2.75 
44.00 
3.95 

0.064 
1.81 
29.03 
1.84 

0.014 
0.40 
6.35 
0.56 

0.018 
0.51 
8.16 
0.69 

0.006 
0.17 
2.72 
0.24 

0.003 
0.09 
1.36 
0.12 

0.016 
0.45 
7.26 
0.61 

0.009 
0.26 
4.08 
0.34 

oeoi4 

0.40 
6.35 
0.55 

0.012 
0.34 
5.44 
0.45 

0.009 
0.26 
4.08 
0.37 

0.012 
0.34 

5.48 
0.34 

0.498 
14.12 
225.90 
20.09 

0.521 
14.77 
236.40 
20.03 

0.532 
15.08 
241.30 
20.93 

0.515 
14.60 
233.60 
20.09 

0.533 
15.11 
241.75 
20.19 

0.550 
15.59 
249.50 
20.58 

0.511 
14.49 
231.75 
20.01 

0.541 
15.34 
245.39 
20.43 

0.497 
14.09 
225.44 
20.23 

0.779 
22.08 
353.40 
22.39 

2.49 
70.6 
1130 
100 

2.60 

73.8 
1180 
100 

2.54 
72.1 
1153 
100 

2.56 

72.7 
1163 
100 

2.64 
74.8 
1198 
10Q 

2.67 
75.8 
1212 
100 

2.55 
72.4 
1158 
100 

2.65 
75.1 
1201 
100 

2.46 
69.7 
1115 
100 

3.48 
98.7 
1577 
100 

1 

1 

i 

1.42 

40.2 
1 

1    1 

1 

i 

1.35 

38.4 
1 

1 

1 

i 

1.39 

39.3 
1 

1 

i 

1.38 

39.0 
1 

1 

i 

^ 



1.34 

37.9 
1 

1 

1 

i 

1.32 

37.4 
1 

i 

1 

1 

i 

1.38 

39.2 
1 

1 

1 

i 

1.33 

37.9 
1 

1 

1 

i 

1.44 

40.7 
1 

1 

1 

i 

•    1.01 

28.7 

REFERENCE   TABLES. 


83 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 

OF  STANDARD  UNITS. — Continued. 


Food  Material 

PH 
OQ 

Ibs. 

Weight 

Protein, 
Grams 

Fat, 
Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

oz. 

gms. 

Buckwheat, 
farina  and 
groats 

Butterfish, 
whole,  A.  P. 

Butterfish, 
whole,  E.  P. 

Butter  milk, 

Butternuts, 
A.  P. 

Butternuts, 
E.  P. 

Calf's-foot 
jelly,  A.  P. 

Catfish, 
A.  P. 

Catfish, 
E.  P. 

Cereal  coffee 
(infusion) 

1 

0.041 
1.17 
18.59 
1.15 

0.103' 

2.92 
46.74 
10.52 

0.180 
5.10 
81.64 
10.53 

0.030 
0.85 
13.61 
8.39 

0.038 
1.08 
17.24 
4.14 

0.279 
7.91 
126.55 
4.13 

0.043 
1  22 

0.004 
0.11 
1.81 
0.11 

0.063 
1.79 

28.58 
6.43 

0.110 
3.12 
49.90 
6.43 

0.005 
0.14 
2.27 
1.40 

0.083 
2.35 
37.65 
9.03 

0.612 
17.35 
277.60 
9.05 

0.841 
23.84 
381.48 
23.60 

3.56 
101.0 
1617 
100 

0.98 

1 

1 

1 
1 

1 

0.99 

28.1 
1 

1 

1 

27.8 

444 
100 

1.71 

3.61 

102.2 
1 

1 

1 

48.5 

776 
100 

0.36 
10.1 
162 
100 

0.92 
26.1 
417 
100 

6.76 
191.8 
3068 
100 

0.87 
24.6 
394 
100 

1.96 

2.06 

58.5 
1 

• 

0.048 
1.36 
21.82 
13.42 

0.005 
0.14 
2.27 

0.54 

0.035 
0.99 
15.86 
0.52 

0.174 
4.93 

78.92 
20.05 

1 

1 

1 

9.86 

279.6 
1 

1 

1 

1 

3.84 

108.8 
1 

1 

1 

1 

0.52 

14.8 
1 

1 

1 

19.50 
4.95 

0.116 
3.29 
52.62 
5.92 

0.144 
4.08 
65.32 
5.93 

0.002 
0.06 
0.91 
3.13 

1 

4.06 

115.2 
1 

0.166 
4.71 
75.30 

8.48 

0.206 

5.84 
93.44 
8.48 

I 

1 

55.5 

888 
100 

2.43 
68.9 
1102 

1    100 

0.06 
1.8 
29 
100 

1 

1.80 

51.1 
1 

1 

1 

1.45 

41.2 
1 

0.014 
0.40 
6.35 

21.88 

1 

1 

1 

~5~i>~!6e 

1561.0 

84 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


Food  Material 

PH* 
02 

Weight 

Protein, 
Grams 

„          '    Carbo- 

«a.l«a» 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Ibs. 

oz. 

gms. 

Cerealine 

Cheese, 
cheddar 

Cheese, 
cottage, 
A.  P. 

Cheese, 
Fromage  de 
Brie,  A.  P. 

Cheese,  full 
cream, 
A.  P. 

Cheese, 
pineapple, 
A.  P. 

Cheese, 
Roquefort, 
A.  P. 

Cheese,  Swiss, 
A.  P. 

Cherries, 
candied 

Cherries, 
canned 

1 

0.096 
2.72 
43.55 
2.66 

0.277 
7.85 
125.64 
6.04 

0.209 
5.92 
94.80 
19.04 

0.159 
4.51 
72.12 
6.16 

0.259 
7.34 
117.48 
6.22 

0.299 
8.48 
135.60 
6.23 

0.226 
6.41 
102.50 
6.22 

0.276 

7.82 
125.18 
6.42 

0.005 
0.14 
2.22 
0.14 

0.011 
0.31 
4.99 
1.23 

0.011 
0.31 
4.99 
0.30 

0.368 
10.43 
166.90 
8.03 

0.010 
0.28 
4.54 
0.91 

0.210 
5.95 
95.25 
8.13 

0.337 
9.55 
152.84 
8.09 

0.389 
11.04 
176.44 
8.10 

0.295 
8.36 
133.80 
8.13 

0.349 
9.89 
158.30 
8.12 

0.002 
0.04 
0.68 
0.04 

0.001 
0.03 
0.45 
0.11 

0.783 
22.20 
35.52 
21.66 

0.041 
1.16 
18.60 
0.89 

0.043 
1.21 
19.51 
3.92 

0.014 
0.40 
6.35 
0.54 

0.024 
0.68 
10.88 
0.58 

0.026 
0.74^ 
11.79 
0.54 

0.018 
0.51 
8.16 
0.49 

0.013 
0.37 
5.90 
0.30 

0.862 
24.43 
390.80 
24.76 

0.211 
5.98 
95.62 
23.52 

3.62 
102.5 
1640 
100 

4.58 
130.0 
2079 
100 

1.10 
31.1 
498 
100 

2.58 
73.2 
1171 
100 

4.17 
118.0 
1888 
100 

4.80 
136.1 
2178 
100 

3.63 
102.9 
1647 
100 

4.30 
121.8 
1949 
100 

3.48 
98.6 
1578 
100 

0.90 
25.4 
407 
100 

1 

1 

1 

0.98 

27.7 
1 

1 

1 

1 

0.77 

21.8 
1 

1 

1 

1 

3.21 

91.1 
1 

1 

1 

1 

1.36 

38.7 
1 

1 



1 

1 

0.85 

24.0 
1 

1 

1 

1 

0.73 

20.8 
1 

1 

1 

1 

0.97 

27.5 
1 

1 

1 

1 

0.82 

23.3 
1 

1 

1 

1 

1.01 

28.7 
1 

1 

1 

1 

3.93;  111.5 

REFERENCE    TABLES. 


85 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 

OF  STANDARD  UNITS. — Continued. 


Food  Material 

PH 
CO 

Weight 

Protein, 
Grams 

Fat, 
Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Ibs. 

oz. 

gms. 

Chestnuts, 
dried,  A.  P. 

Chestnuts, 
dried,  E.  P. 

Chestnuts, 
fresh,  A.  P. 

Chestnuts, 
fresh,  E.  P. 

Chickens, 
broilers, 
A.  P. 

Chickens, 

1 

0.081 
2.30 
36.74 
2.65 

0.107 
3.03 
48.54 
2.66 

0.052 
1.47 
23.58 
2.56 

0.062 
1.76 
28.12 
2.56 

0.128 
3.63 
58.06 
20.06 

0.215 
6.10 
97.60 
19.91 

0.247 
7.00 
112.00 
22.18 

0.207 
5.87 
93.88 
15.65 

0.224 
6.35 
101.60 
16.35 

0.005 
0.14 
2.27 
0.15 

0.053 
1.50 
24.04 
1.73 

0.070 
1.98 
31.75 
1.74 

0.045 
1.27 
20.41 
2.21 

0.054 
1.53 
24.49 
2.23 

0.014 
0.40 
6.35 
2.19 

0.025 
0.71 
11.36 
2.32 

0.014 
0.39 
6.35 
1.26 

0.055 
1.56 
24.95 
4.16 

0.042 
1.19 
19.05 
3.07 

0.015 
0.42 
6.80 
0.46 

0.564 
15.99 
255.81 
18.45 

0.742 
21.04 
336.58 
18.44 

0.354 
10.04 
160.57 
17.25 

0.421 
11.94 
190.96 
17.39 

3.06 
86.6 
1386 
100 

4.03 
114.2 
1828 
100 

2.03 
57.5 
920 
100 

2.42 
68.6 
1097 
100 

0.64 

1 

1 

1 

1.15 

32.7 
1 

.  



1 

1 

1 

0.87 

24.8 
1 



1 

1 

1 

1.74 

49.3 
1 

1 

1 

1 

1.46 

41.3 
1 

1 

18.1 

1 

289 
100 

1.09 

1 

5.53 

156.7 
1 



broilers, 
E.  P. 

Chicken 
gizzard, 
A.  P. 

Chicken 
heart, 
A.  P. 

Chicken  liver, 
A.  P. 

Citron,  dried, 
A.  P. 



1 

1 

30.8 

492.3 

1 

3.27 

92.6 
1 

100 
1.11 

1 

31.6 

1 

505 
100 

1.32 

1 

3.17 

89.8 
1 

1 

37.5 

1 

600 
100 

1.37 
38.8 
621 
100 

3.28 
93.0 
1487 
100 

1 

2.67 

75.6 
1 

0.024 
0.68 
10.88 
1.75 

0.781 
22.14 
354.30 
23.82 

1 

1 

1 

2.58 

73.0 
1 

1 

1 

1 

1.08     30.5 

86 


LABORATORY  HANDBOOK  FOR   DIETETICS. 


TABLE  XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS.  —  Continued. 


Food  Material 

Pu 

02 

Weight 

Protein, 
Grams 

Fat, 
Grams 

Carbo-  - 
hydrate, 
Grams 

Fuel 
V  a.(  ue, 
Calories 

Cost, 
Dollars 

Ibs. 

oz. 

gms. 

Clams,  long, 
in  shell, 
A.  P. 

Clams,  long, 
in  shell, 
E.  P. 

Clams,  round, 
in  shell, 
E.  P. 

Cocoanut, 
prepared, 
A.  P. 

Cocoanuts, 
A.  P. 

Cocoanuts, 
E.  P. 

Cod,  dressed, 
A.  P. 

Cod,  salt, 
A.  P. 

Cod,  salt, 
E.  P. 

Cod,  steak, 
A.  P. 

1 

0.050 
1.42 
22.68 
16.78 

0.086 
2.44 
39.01 
16.74 

0.065 
1.84 
29.48 
14.01 

0.063 
1.79 
28.58 
0.94 

0.029 
0.82 
13.15 
0.96 

0.057 
1.62 
25.85 
0.97 

0.111 
3.15 
50.35 
24.02 

0.190 
5.39 
86.18 
23.87 

0.254 
7.20 
115.20 
24.33 

0.170 
4.80 
77.11 
23.44 

0.006 
0.17 

2.72 
2.01 

0.010 
0.28 
4.53 
1.95 

0.004 
0.11 
1.81 
0.86 

0.574 
16.27 
260.35 
8.59 

0.259 
7.34 
117.48 

8.58 

0.506 
14.34 
229.50 
8.58 

0.002 
0.06 
0.91 
0.42 

0.004 
0.11 
1.81 
0.50 

0.003 
0.09 
1.36 
0.29 

0.005 
0.14 
2.27 
0.69 

0.011 
0.31 
4.99 
3.69 

0020 
0.57 
9.07 
3.89 

0.042 
1.19 
19.05 
9.05 

0.315 

8.93 
142.88 
4.69 

0.143 
4.05 
64.86 
4.74 

0.279 
7.91 
126.55 
4.73 

0.30 
8.4 
136 
100 

0.51 
14.6 
231 
100 

0.46 
13.1 
210 
100 

6.68 
189.3 
3028 
100 

3.02 
85.6 
1369 
100 

5.90 
167.2 
2675 
100 

0.46 

1 

1 

1 

11.87 

335.6 
1 

1 

1 

1 

6.86 

194.6 
1 

1 

1 

1 

7.61 

215.5 
1 

1 

1 

1 

0.53 

15.0 
1 

1 

1 

1 

1.17 

33.1 
1 

1 

1 

1 

0.60 

16.9 
1 

1 

13.1 

1 

210 
100 

0.80 

1 

7.63 

216.4 
1 

1 

22.6 
361 
100 

1  04 

1 

1 

4.43 

125.6 
1 

1 

29.6 
473 
100 

0  73 

1 

1 

3.38 

95.8 
1 

1 

20  6 

1 

329 
100 

1 

4.86 

137.9 

REFERENCE   TABLES. 


87 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PI 

Weigh 

t 

Protein 

Fat 

Carbo- 

Fuel 

Food  Material 

02 

Ibs. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calorics 

Cost, 
Dollars 

Consomme, 

1 

0.025 

0  004 

0  12 

canned 

1 

0.71 

0.11 

3  3 

1 

11.34 

1  81 

KQ 

1 

30.4 

862.1 

21.55 

3  45 

100 

Corn  flour 

1 

0.071* 

0.013 

0.784 

3  54 

1 

2.01 

0.37 

22.23 

100  3 

1 

32.25 

5.89 

355  62 

1604 

1 

0.99 

28.3 

2.01 

0.37 

22.17 

100 

Cottolene 

1 

1.000 

9  00 

1 

28.35 

255  2 

1 

453.60 

4082 

1 

0.39 

11.1 

11.11 

100 

Cracker- 

1 

0.109 

0.060 

0.729 

3  89 

meal,  A.  P. 

1 

3.09 

1.70 

20.67 

110  3 

1 

49.44 

27.23 

330  67 

1765 

1 

0.91 

25.7 

2.80 

1.54 

18.73 

100 

Crackers, 

1 

0.110 

0.085 

0.711 

4  05 

Boston, 

1 

3.12 

2.41 

20.16 

114  8 

A.  P. 

1 

49.90 

38.56 

322.50 

1837 

1 

0.87 

24.7 

2.72 

2.10 

19.04 

100 

Crackers, 

1 

0.096 

0.101 

0.716 

4.16 

butter, 

1 

2.72 

2.86 

20.30 

117.8 

A.  P. 

1 

43.54 

45.81 

324.77 

1885 

1 

0.85 

24.1 

2.31 

2.43 

17.23 

100 

Crackers, 

1 

0.097 

0.121 

0.697 

4.27 

cream 

1 

2.75 

3.43 

19.76 

120.9 

A.  P. 

1 

44.00 

54.88 

316.18 

1935 

1 

0  83 

23jj 

2  28 

2.84 

16.34 

100 

Crackers 

1 

0  117 

0.050 

0.757 

3.95 

water 

1 

3.32 

1.41 

21.46 

111.9 

A  P 

1 

53  07 

22.68 

343.37 

1790 

^ 

0  89 

25  3 

2  96 

1  26 

19  18 

100 

Cream 

1 

0025 

0.185 

0.045 

1.95 

1 

0  71 

5.24 

1.27 

55.0 

(18  5  %  ) 

1 

11.34 

83.85 

20.41 

881 

1" 

1  81 

51  4 

1  28 

9  50 

2  31 

100 

1 

0005 

0.003 

0.027 

0.16 

°.  ,  , 

1 

0.14 

0.09 

0.77 

4.4 

A  P 

1 

2  27 

1.36 

12.25 

70 

99  7fi 

(\AK.  O 

Q   OQ 

1  94 

17  42 

100 

88 


LABORATORY  HANDBOOK  FOR   DIETETICS. 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


fc 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Value 

Cost, 

Food  Material 

OQ 

Ibs. 

oz. 

gins. 

Grams 

Gratis 

Grams 

Calories 

Dollars 

1 

0.067 

0.210 

0.531 

4.28 

Ap 

1 

1.89 

5.95 

15.05 

129.4 

1 

30.39 

95.25 

240.83 

1942 

1 

0.82 

23.4 

1.56 

4.91 

12.40 

100 

1 

0.148 

0.072 

1.24 

A   P 

1 

4.18 

2.04 

35.2 

1 

67.13 

32.66 

562 

1 

2  85 

80.6 

11.94 

5.81 

100 

Eels  dr6ss6ci 

1 

0.186 

0.091 

1.56 

E   P 

1 

5.27 

2.58 

44.3 

1 

84.36 

41.27 

709 

1 

2  26 

64.0 

11.90 

5.82 

100 

Egg  plant 

1 

0.012 

0.003 

0.051 

0.28 

E  P. 

1 

0.34 

0.09 

1.44 

7.9 

1 

5.44 

1.36 

23.11 

127 

1 

12.64 

358.4 

4.30 

1.08 

18.28 

100 

Fig  bars  or 

1 

0.046 

0.066 

0.698 

3.57 

biscuits 

1 

1.30 

1.87 

19.79 

101.2 

A.  P. 

1 

20.86 

29.92 

316.61 

1619 

1 

0.99 

28.0 

1.29 

1.85 

19.55 

100 

Filberts, 

1 

0.075 

0.313 

0.062 

3.37 

A.  P. 

1 

2.13 

8.87 

1.76 

95.4 

1 

34.04 

141.98 

28.12 

1526 

1 

1.05 

29.7 

2.23 

9.30 

1.84 

100 

Filberts, 

1 

0.156 

0.653 

0.130 

7.02 

E.  P. 

1 

4.42 

18.51 

3.69 

199.1 

1 

70.76 

296.20 

58.97 

3185 

1 

0.50 

14.2 

2  22 

9.30 

1.85 

100 

Flounder, 

1 

0.064 

0.003 

0.28 

entrails 

1 

1.81 

0.09 

8.0 

removed, 

1 

29.03 

1.36 

128 

A.  P. 

1 

12.45 

353.4 

22.61 

1.06 

100 

Fowl,  A.  P. 

1 

0.137 

0.123 

1.66 

1 

3.88 

3.49 

46.9 

1 

62.14 

55.79 

751 

1 

2.13 

60.4 

8.27 

7.43 

100 

Fowl,  E.  P. 

1 

0.193 

0.163 

2.24 

1 

5.47 

4.60 

63.5 

.. 

1 

87  54 

73.94 

1016 

1 

1.58 

44.7 

8.62 

7.28 

100 

REFERENCE   TABLES. 


89 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN 
OF  STANDARD  UNITS. — Continued. 


TERMS 


Food  Material 

Frog's  legs, 
A.  P. 

Frog's  legs, 
E.  P. 

Ginger, 
crystallized 

Gingersnaps 
Gluten  flour 

Goose,  young, 
A.  P. 

Goose,  young, 
E.  P. 

Greens, 
dandelion, 
A.  P. 

Grape  juice 

Haddock, 
entrails 
removed, 
A.  P. 

b 

02 

Weight 

Protein. 
Grams 

Fat, 

Grains 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Ibs.      oz. 

gins. 

1 

0.105 

2.98 
47.63 
24.48 

0.155 
4.39 
70.30 
24.30 

0.003 
0.10 
1.54 
0.10 

0.065 
1.84 

29.48 
1.60 

0.142 
4.03 
64.41 
3.97 

0.134 
3.80 
60.78 
4.16 

0.163 
4.62 
73.93 
4.17 

0.024 
0.68 
10.88 
3.93 

0.001 
0.03 
0.45 
0.23 

0.002 
0.06 
0.91 
0.31 

0.002 
0.05 
0.82 
0.05 

0.086 
2.44 
39.00 
2.11 

0.018 
0.51 
8.16 
0.50 

0.298 
8.45 
135.18 
9.26 

0.362 
10.26 
164.20 
9.26 

0.010 
0.28 
4.54 
1.64 

0.43 
12.2 
195 
100 

0.64 
18  1 

I 

1 



1 

8.12 

233.1 

1 

1 

1 

289 
100 

3.48 
98.5 
1576 
100 

4.07 
115.5 
1848   • 
100 

3.57 
101.3 
1621 
100 

3.22 

1 

5.53 

156.7 
1 

0.861 
24.42 
390.60 

24.78 

0.760 
21.55 
344.65 
18.60 

0.711 
20.16 
322.50 
19.90 

1 

1 

1 

1.02 

28.8 
1 

1 

1 

1 

0.86 

24.5 
1 

1 

1 

1 

0.99 

28.0 
1 

1 

91.2 

1 

1460 
100 

3.91 

1 

1.10 

31.1 
1 

1 

110.8 

1 

1774 
100 

0.61 
17.3 

277 
100 

1.00 
28.4 

1 

0.90 

25.6 
1 

0.106 
3.00 
48.08 
17.38 

0.250 
7.09 
113.40 

1 

1 

1 

5.78 

163.9 
1 

1 

1 

1 

3.53 

100 
1 

25.00 

100 
0.35 

0.084 
2.37 
38.10 
23.73 

,  0.002 
0.06 
0.91 
0.57 

1 

10.0 

I 

161 
100 

1 

9.96 

282.5 

90  LABORATORY  HANDBOOK  FOR  DIETETICS. 

TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PH' 

Weigh 

* 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost, 

Food  Material 

OQ 

Ibs. 

oz. 

gms. 

Grams 

Grains 

Grams 

Calories 

Dollars 

Haddock 

1 

0.172 

0.003 

0.72 

1 

4.88 

0.09 

20.3 

removed 

1 

78.02 

1.36 

324 

E  P 

1 

4.94 

139.9 

24.06 

0.42 

100 

Haddock 

1 

0.158 

0.001 

0.64 

smoked 

1 

4.48 

0.03 

18.2 

A.  P. 

1 

71.67 

0.45 

291 

1 

5.50 

156.0 

24.65 

0.16 

100 

Haddock 

1 

0.233 

0.002 

0.95 

smoked 

1 

6.61 

0.06 

26.9 

E   P 

1 

105.69 

0.91 

431 

1 

3.71 

105.3 

24.53 

0.21 

100 

Halibut. 

1 

0.193 

0.140 

2.03 

smoked 

1 

5.47 

3.97 

57.6 

A  P. 

1 

87.54 

63.50 

922 

1 

1.74 

49.2 

9.50 

6.89 

100 

Halibut, 

1 

0.207 

0.150 

2.18 

smoked 

1 

5.87 

4.25 

61.7 

E.  P. 

1 

93.89 

68.04 

988 

1 

1.62 

45.9 

9.50 

6.89 

100 

Halibut, 

1 

0.153 

0.044 

i.Ol 

steak  A.  P 

1 

4.33 

1.25 

28.6 

1 

69.40 

19.96 

457 

1 

3.49 

99.2 

15.18 

4.37 

100 

Halibut, 

1 

0.186 

0.052 

1.21 

steak,  E.  P. 

1 

5.27 

1.47 

34  4 

1 

84.36 

23.58 

550 

1 

2.93 

82.5 

15.34 

4.29 

100 

Ham,  bone- 

1 

0.143 

0.275 

3.05 

less,  A.  P. 

1 

4  05 

7.80 

86  4 

1 

64.84 

124.74 

1382 

1 

1.16 

32.8 

4.69 

9.03 

100 

Ham,  deviled 

1 

0.190 

0.341 

3.83 

1 

5.39 

9.67 

108  5 

1 

86.18 

154.68 

1737 

1 

0.92 

26.1 

4.96 

8.91 

100 

Ham,  fresh, 

1 

0.248 

0.142 

2  27 

lean,  A.  P. 

1 

7.03 

4.03 

64.4 

1 

112.50 

64.41 

1030 

1 

1.55 

44.1 

10.93 

6.26 

100 

REFERENCE   TABLES. 


91 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


& 

Weigh 

t 

Protein 

Fat 

Carbo- 

Fuel 

Food  Material 

OQ 

Ibs. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Ham,  fresh, 

1 

0.135 

0.259 

2  87 

medium  fat, 

1 

3.83 

7.34 

81.4 

A.  P. 

1 

60.33 

117.48 

1302 

1 

1.23 

34.8 

4.70 

9.02 

100 

Ham,  fresh, 

1 

0.153 

0.289 

3.21 

medium  fat, 

1 

4.34 

8.19 

91.1 

E.  P. 

1 

69.40 

131.10 

1457 

1 

1.10 

31.1 

4.76 

9.00 

100 

Ham, 

1 

0.175 

0.185 

2.37 

smoked, 

1 

4.96 

5.26 

67.05 

lean,  A.  P. 

1 

79.38 

83.92 

1073 

1 

1.49 

42.3 

7.40 

7.82 

100 

Ham 

1 

0.198 

0.208 

2.66 

smoked 

1 

5.61 

5.90 

75.5 

lean   E   P 

1 

89.82 

94.35 

1207 

1 

1  32 

37.5 

7.43 

7.81 

100 

Ham 

1 

0.142 

0.334 

3.57 

1 

4  03 

9.47 

101.3 

medium  fat 

1 

64.41 

151.50 

1621 

Ap 

1 

0  98 

28  0 

3  97 

9  35 

100 

I 

0  163 

0  388 

4.14 

1 

4.62 

11.00 

117.5 

,.      '  , 

1 

73.94 

175.80 

1880 

E  P 

1 

0  85 

24  1 

3.93 

9.36 

100 

1 

0.189 

0.240 

2.92 

Ap 

1 

5  36 

6.84 

82.7 

1 

85.73 

108.87 

1323 

" 

191 

OA    0 

a  AC 

8  23 

100 

1 

1 

0.195 

0.338 

3.82 

Ep 

I 

5.53 

9.58 

108.3 

1 

88  45 

153.30 

1734 



n  09 

9fi  9 

5  10 

8  84 

100 

1 

1 

0  205 

0.088 

1.61 

5  81 

2  49 

45.7 

smoked, 
A.  P. 

1 

92.98 

39.95 

731 

1 

2.19 

62.0 
1 

12.72 
0  369 

5.46 
0.158 

100 
2.90 

10  46 

4  48 

82.2 

smoked, 
E.  P. 

1 

167.37 

71.67 

1315 

1 

1.22 

34.5 

12.73 

5.45 

100 

92  LABORATORY  HANDBOOK   FOR  DIETETICS. 

TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PH 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost, 

Food  Material 

OQ 

Ibs. 

oz. 

gms. 

Grams 

Grams 

Grams 

Calories 

Dollars 

H 

1 

0.112 

0.039 

0.80 

eiTin, 

1 

3.18 

1.11 

22.6 

A  P 

1 

50.80 

17.69 

362 

1 

4.29 

125.1 

14.02 

4.88 

100 

Herring 

1 

0.195 

0.071 

1.42 

whole 

1 

5.53 

2.01 

40.2 

E  P 

1 

88.45 

32.20 

644 

1 

2.49 

70.5 

13.74 

5.00 

100 

Hickory  nuts 

1 

0.058 

0.255 

0.043 

2.70 

4  P 

1 

'  1.64 

7.23 

1.22 

76.5 

1 

26.31 

115.67 

19.51 

1224 

1 

1.31 

37.1 

2.15 

9.44 

1.59 

100 

Hickory  nuts 

1 

0.154 

0.674 

0.114 

7.14 

E.  P. 

1 

4.36 

19.11 

3.23 

202.4 

1 

69.86 

305.72 

51.70 

3238 

1 

0.49 

14.0 

2.16 

9.44 

1.59 

100 

Honey  A.  P. 

1 

0.004 

0.812 

3.26 

1 

0.11 

23.02 

92  5 

1 

1.81 

368.30 

1480 

1 

1.08 

30.6 

0.12 

24.88 

100 

Koumiss 

1 

0.028 

0.021 

0.054 

0.52 

A.  P. 

1 

0.79 

0.60 

1.53 

14.7 

1 

12.70 

9.53 

24.49 

235 

1 

6.82 

193.4 

5.42 

4.06 

10.44 

100 

Lamb, 

1 

0.154 

0.191 

2.34 

breast, 

1 

4.37 

5.41 

66.6 

A.  P. 

1 

69.85 

86.63 

1057 

1 

1.51 

42.8 

6.59 

8.18 

100 

Lamb, 

1 

0.191 

0.236 

2.89 

breast, 

1 

5.41 

6.69 

81  8 

E.  P. 

1 

86.63 

107.04 

1310 

1 

1.22 

34.6 

6.61 

8.17 

100 

Lamb,  leg, 

1 

0.159 

0.136 

1.86 

hind, 

1 

4.51 

3.86 

52  7 

medium  fat, 

1 

72.12 

61.69 

844 

A.  P. 

1 

1.90 

53.8 

8.55 

7.31 

100 

Lamb,  leg, 

1 

0.192 

0.165 

2  25 

hind, 

1 

5.44 

4.68 

63.9 

medium  fat 

1 

87.08 

74.84 

1022 

E.  P. 

1 

1.57 

44.4 

8.52 

7.32 

100 

REFERENCE   TABLES. 


93 


TABLE   XIX. 

FOOD  VALUES  OP  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PH 

Weight 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost 

Food  Material 

02 

Ibs. 

oz. 

gms. 

Grams 

Grams 

Grams 

Calories 

Dollars 

Lamb,  loin, 

1 

0.160 

0.241 

2.81 

A.  P. 

1 

4.54 

6.83 

79.6 

1 

72.58 

109.30 

1274 

1 

1.26 

35.6 

5.70 

8.58 

100 

Lamb,  loin, 

1 

0.187 

0.283 

3.30 

E.  P. 

1 

5.30 

8.02 

93.42 

1 

84.82 

128.37 

1495 

1 

1.06 

30.4 

5.67 

8.59 

100 

Lamb  neck 

1 

0.146 

0.204 

2.42 

A  P 

1 

4.14 

5.78 

68.6 

1 

66.22 

92.53 

1098 

1 

1.46 

41.3 

6.03 

8.43 

100 

Larnb  nefk 

1 

0.177 

0.248 

2.94 

E.  P. 

1 

5.02 

7.03 

83.3 

1 

80.28 

112.49 

j___. 

1334 

1 

1  20 

34  0 

6  02 

8.43 

100 

Lamb 

1 

0.144 

0.236 

2.70 

1 

4.08 

6.69 

76.5 

A  P 

1 

65.31 

107.05 

1225 

1  31 

37  0 

5  33 

8.74 

100 

1 

0.181 

0.297 

3.40 

,     '  i  , 

1 

5  13 

8.42 

112.5 

E  P 

1 

82.10 

134.70 

1541 

1  O4- 

29  4 

5  33 

874 

100 

Lamb 

1 

0.135 

0.173 

2.10 

tonsiie 

1 

3.83 

4.91 

59.4 



1 

61  24 

78.47 

951 



1   Aft 

A7  7 

«  A  A. 

8  25 

100 

A.  P. 

1 

| 

1 

0  007 

0.005 

0.059 

0.31 

AT> 

1 

0  20 

0.14 

1.67 

8.8 

3  18 

2.27 

26.76 

140 



O  97 

1  62 

19  09 

100 

Lemons, 

i 

11.41 

323.6 
1 

0.01 

0.007 

09O 

0.085 
2  41 

0.44 
12  6 

E.  P. 

1 

1 

0.28 
4.54 

3.18 

38.56 

201 



1 

7.96 

225.7 

2.26 

1.58 
n  ni  i 

19.24 
0  005 

100 

0  84 

Lobster 

1 

0.181 

canned, 

1 

5.13 

0.31 

A  QO 

0.14 

9  97 

23.9 
389 

A.  P. 

1 

82.10 

101 

0  59 

100 

1 

4.30 

118.6 

21.47 

94  LABORATORY  HANDBOOK  FOR  DIETETICS. 

TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


fc 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost, 

Food  Material 

02 

Ibs. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Lobster 

1 

0.059 

0.007 

0.002 

0.31 

1 

1.67 

0.20 

0.06 

8.70 

A  P 

1 

26.76 

3.18 

0.91 

139 

1 

11  48 

325.7 

19.22 

2.29 

0.65 

100 

Lobster 

1 

0.164 

0.018 

0.004 

0.83 

whole 

1 

4.65 

0.51 

0.11 

23.6 

E  P 

1 

74.38 

8.16 

1.81 

378 

1 

4.23 

119.9 

19.66 

2.16 

0.48 

100 

M  acaroons  , 

1 

0.065 

0.152 

0.652 

4.24 

A  P 

1 

1.84 

4.31 

18.48 

120.1 

1 

29.48 

68.95 

295.75 

1921 

] 

0.83 

23.6 

1.54 

3.59 

15.39 

100 

Mackerel 

1 

0.102 

0.042 

0.79 

fresh 

1 

2.89 

1.19 

22.3 

whole, 

1   ' 

46.27 

19.05 

357 

A  P. 

1 

4.49 

127.2 

12.98 

5.34 

100 

Mackerel 

1 

0.187 

0.071 

1.39 

fresh, 

1 

5.30 

2.01 

39.3 

whole, 

1 

84.82 

32.20 

629 

E.  P. 

1 

2.54 

72.1 

13.48 

5.12 

100 

Mackerel, 

1 

0.116 

0.035 

0.78 

fresh, 

1 

3.29 

0.99 

22.1 

entrails  re- 

1 

52.62 

15.87 

353 

moved,  A.  P. 

1 

4.51 

128.4 

14.89 

4.49 

100 

Mackerel, 

1 

0.196 

0.087 

1.57 

salt, 

1 

5.56 

2.47 

44.4 

canned, 

1 

88.89 

39.47 

711 

A.  P. 

1 

2.25 

63.8 

12.51 

5.55 

100 

Mackerel, 

1 

0.139 

0.212 

2.46 

salt, 

1 

3.94 

6.01 

69.9 

dressed, 

1 

63.05 

96.16 

1118 

A.  P. 

1 

1.43 

40.6 

5.64 

8.60 

100 

Mackerel, 

1 

0.173 

0.264 

3.07 

salt, 

1 

4.91 

7.48 

87.0 

dressed, 

1 

78.47 

119.74 

1392 

E.  P. 

1 

1.15 

32.6 

5.64 

8.61 

100 

Mushrooms, 

1 

0.035 

0.004 

0.068 

0.45 

A.  P. 

1 

0.99 

0.11 

1  93 

12  7 

1 

15.88 

1.81 

30.85 

203 

1 

7.86 

223.2 

7.81 

0.89 

15.18 

100 

REFERENCE   TABLES. 


95 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PH 

Weigh 

b 

Protein, 

Fat 

Carbo- 

Fuel 

Food  Material 

m 

Ibs. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Mutton, 

1 

0.117 

0.300 

3.17 

chuck, 

1 

3.32 

8.50 

89.8 

A.  P. 

1 

53.07 

136.08 

1437 

1 

1.11 

31.6 

3.69 

9.47 

100 

Mutton, 

1 

0.146 

0.368 

3.90 

chuck, 

1 

4.14 

10.43 

110.4 

E.  P. 

1 

66.22 

166.80 

1767 

1 

0.91 

25.7 

3.75 

9.45 

100 

Mutton, 

1 

0.138 

0.369 

3.87 

flank 

1 

3.91 

10.46 

109.8 

medium  fat, 

1 

62.60 

167.38 

1757 

A.  P. 

1 

0.91 

25.8 

3.56 

9.53 

100 

Mutton, 

1 

0.152 

0.383 

4.06 

flank 

1 

4.31 

10.86 

115.0 

jnedium  fat, 

1 

68.94 

173.70 

1839 

E  P 

1 

0.87 

24.7 

3.75 

9.44 

100 

Mutton   leg 

1 

0.165 

0.103 

1.59 

hind   lean 

1 

4.68 

2.92 

45.0 

A  P 

1 

74.84 

46.72 

720 

1 

2  22 

63  0 

10  40 

649 

100 

1 

0  198 

0  124 

1.91 

V    H*1*! 

1 

5.62 

3.52 

54.1 

E  P 

1 

89.82 

56.24 

865 

1 

1  85 

52  4 

1038 

6  50 

100 

IVtution  lee 

1 

0.151 

0.147 

1.93 

1 

4  28 

4.17 

54.6 

,.'        .  , 

1 

68.50 

66.68 

874 

AT) 

1  oq 

ri  o 

7  84 

7  63 

100 

1 

0  185 

0.180 

2.36 

hind 

1 

5.24 

5.10 

66.9 



1 

83.91 

81.64 

1070 

1     PiO 

42  4 

7  84 

7  63 

100 

E.  P. 

1 

0  237 

0.185 

2.61 

....... 

fi  79 

5  95 

74.1 

free  fat 

I 

107  50 

84.12 

1185 



IOC 

qo  q 

9  07 

7  08 

100 

Mutton  loin, 

1 

1 

0.135 

0.283 

3.09 

-1 

3  83 

8.02 

87.5 

A.  P. 

1 

61.24 

128.36 

1400 

1 

1.14 

32.4 

4.37 

9.17 

100 

96 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PH 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost, 

Food  Material 

02 

Ibs. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Mutton   loin 

1 

0.160 

0.331 

3.62 

medium  fat 

1 

4  55 

9.38 

102.6 

E  P 

1 

72.58 

150.14 

1642 

1 

0.97 

27.6 

4.42 

9.15 

100 

Mutton,  neck, 

1 

0.123 

0.179 

2.10 

medium  frit 

1 

3.49 

5.07 

59  6 

A.  P. 

1 

55.80 

81.20 

954 

1 

1.68 

47.6 

5.85 

8.51 

100 

Mutton,  neck, 

1 

0.169 

0.246 

2.89 

medium  fat, 

1 

4.79 

6.97 

81.9 

E.  P. 

1 

76.66 

111.58 

1311 

1 

1.22 

34.6 

5.85 

8.51 

100 

Mutton, 

1 

0.137 

0.155 

1.94 

shoulder, 

1 

3.88 

4.39 

55.1 

medium  fat, 

1 

62.14 

70.31 

881 

A.  P. 

1 

1.82 

51.5 

7.05 

7.96 

100 

Mutton, 

1 

0.177 

0.199 

2.50 

shoulder, 

1 

5.02 

5.64 

70.8 

medium  fat, 

1 

80.28 

90.26 

1133 

E.  P. 

1 

1.41 

40.0 

7.08 

7.96 

100 

Nectarines, 

1 

0.006 

0.148 

0.62 

A.  P. 

1 

0.17 

4.20 

17.5 

1 

2.72 

67  12 

279 

1 

5.71 

162.3 

0.97 

24.02 

100 

Nectarines, 

»u.-. 

1 

0.006 

0.159 

0.66 

E.  P. 

1 

0.17 

4.51 

18  7 

1 

2.72 

72  12 

299 

1 

5.34 

151.5 

0.91 

24.09 

100 

Oatmeal 

1 

0.161 

0.072 

0.675 

3.99 

1 

4.56 

2.04 

19.13 

113  2 

1 

73.02 

32.65 

306.18 

1810 

1 

0.88 

25.1 

4.03 

1.80 

16.90 

100 

Okra,  A.  P. 

1 

0.014 

0.002 

0.065 

0  33 

1 

0.40 

0.06 

1  84 

9  5 

1 

6.35 

0.91 

29.48 

152 

1 

10.54 

299.4 

4.19 

0.60 

19.46 

100 

Oleomarga- 

1 

0.012 

0.830 

7.52 

rine,  A.  P. 

1 

0.34 

23.53 

213  1 

1 

5.44 

376.50 

3410 

1 

0.47 

13.3 

0.16 

11.04 

100 

REFERENCE   TABLES. 


97 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


ri 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost 

Food  Material 

OQ 

Ibs. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Olives,  ripe, 

1 

0.014 

0.210 

0.035 

2.09 

A.  P. 

1 

0.40 

5.95 

0.99 

59.1 

1 

6.35 

95.25 

15.88 

946 

1 

1.69 

47.9 

0.67 

10.02 

1.68 

100 

Olives,  ripe, 

1 

0.017 

0.250 

0.043 

2.49 

E.  P. 

1 

0.48 

7.09 

1.22 

706 

1 

7.71 

113.40 

19.50 

1129 

1 

1.42 

40.2 

0.68 

10.04 

1.73 

100 

Orange  juice 

1 

0.108 

0.43 

1 

3.06 

12.25 

1 

48.98 

196 

1 

8.17 

231.5 

25.00 

100 

Oysters 

1 

0.088 

0.024 

0.039 

0.72 

canned 

1 

2.50 

0.68 

1.11 

20.5 

A.  P. 

1 

39.92 

10.89 

15.38 

328 

1 

4.87 

138.1 

12.16 

3.32 

5.39 

100 

Pecans 

1 

0.051 

0.379 

0.082 

3.94 

unpolished 

1 

1.45 

10.74 

2.32 

111.8 

A  P 

1 

23.13 

171.90 

37.19 

1788 

1 

0  89 

25  4 

1  29 

9  61 

2.08 

100 

Pecans 

1 

0.096 

0.705 

0.153 

7.34 

1 

2  72 

19  99 

4  33 

208.1 

E  P 

1 

43.55 

319.79 

69.40 

3330 

n  4-& 

13  6 

1  31 

9  62 

2  08 

100 

1 

0.128 

0.007 

0.58 

dressed 

1 

3.63 

0.20 

16.3 



A  P 

1 

58.06 

3.18 

261 

a  09 

170  n 

22  26 

1  22 

100 

1 

0  107 

0.003 

0.46 

1 

3  03 

0  09 

12.9 

1 

48.54 

1.36 

206 

removed, 

7  7rc 

O1  Q   C 

00    CO 

0  66 

100 

A.  P. 

1 

7./O 

1 

0  102 

0.093 

1.25 

2  90 

2  64 

35.3 

A-p 

1 

46  27 

42.18 

565 



Son 

7  ^0 

100 

Pigs'  feet, 

1 

2.83 

80.3 
1 

0.163 

0.148 

1.98 

pickled, 
E   P 

1 

1 

4.60 
73.94 

4.20 
67.13 

56.2 
900 

1 

1.78 

50.9 

8.20 

7.50 

100 

98 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIX. 

FOOD  VALUES  OP  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


Pk 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost, 

Food  Material 

OQ 

Ibs. 

oz. 

gms. 

Grams 

Grains 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Pineapple 

1 

0.165 

0.66 

juice 

1 

4.68 

18.7 

1 

74.84 

299 

1 

5.34 

151.5 

25.00 

100 

Pine  nuts 

1 

0.339 

0.494 

0.069 

6.08 

pignolias, 

1 

9.61 

14.00 

1.96 

172.3 

E.  P. 

1 

153.77 

224.10 

31.30 

2757 

1 

0.58 

16.5 

5.58 

8.13 

1.14 

100 

Pistachios 

1 

0.223 

0.540 

0.163 

6.40 

shelled, 

1 

6.32 

15.31 

4.62 

181.6 

E  P 

1 

101.14 

244.93 

73.94 

2905 

1 

0.55 

15.6 

3.48 

8.43 

2.55 

100 

Pop  corn 

1 

0.107 

0.050 

0.787 

4.03 

1 

3.03 

1.42 

22.31 

114.1 

1 

48.54 

22.68 

356.98 

1826 

1 

0.87 

24.8 

2.66 

1.24 

19.55 

100 

Porgy,  whole, 

1 

0.074 

0.021 

0.49 

A.  P. 

1 

2.10 

0.60 

13.8 

1 

33.57 

9.52 

220 

1 

7.27 

206.2 

15.26 

4.33 

100 

Porgy,  whole, 

1 

0.186 

0.051 

1.20 

E.  P. 

1 

5.27 

1.45 

34.1 

1 

84.36 

23.13 

546 

1 

2.93 

83.1 

15.46 

4.24 

100 

Pork,  loin 

1 

0.155 

0.145 

1.93 

chops,  lean, 

1 

4.39 

4.11 

54.6 

A.  P. 

1 

70.31 

65.76 

873 

1 

1.83 

51.9 

8.05 

7.53 

100 

Pork,  loin 

1 

0.203 

0.190 

2.52 

chops,  lean, 

1 

5.76 

5.39 

71.5 

E.  P. 

1 

92.08 

86.18 

1144 

1 

1.40 

39.7 

8.05 

7.53 

100 

Pork,  loin 

1 

0.134 

0.242 

2.71 

chops, 

1 

3.80 

6.86 

76.9 

medium  fat, 

1 

60.78 

109.78 

1231 

A.  P. 

1 

1.30 

36.9 

4.94 

8.92 

100 

Pork,  loin 

1 

0.166 

0  301 

3  37 

chops, 

1 

4.71 

8.53 

95.6 

medium  fat 

1 

75.30 

136  53 

1530 

E.  P. 

1 

1.04 

29.7 

4.92 

8.92 

100 

REFERENCE   TABLES. 


99 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


& 

Weight 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost 

Food  Material 

CQ 

Ibs. 

oz. 

gms. 

Grams 

Grams 

Grams 

Value, 
Calories 

Dollars 

Pork   salt 

1 

0.019 

0.862 

7.83 

clear  fat 

1 

0.54 

24.44 

222.1 

A  P 

1 

8.62 

391.00 

3555 

1 

0.45 

12.8 

0.24 

11.00 

100 

Pork    side  not 

1 

0.080' 

0.490 

4.73 

1 

2.27 

13.89 

134.1  i 

1     d        d 

1 

36.28 

222.25 

2145 

kidney  A  P 

1 

0.74 

21.1 

1.69 

10.36 

100 

1 

0  091 

0.553 

5.34 

including 

1 

2.58 

15.68 

151.4 

lard   and 

1 

41.28 

250.82 

2423 

Virlnfv  "P   P 

1 

0  66 

187 

1  70 

10.34 

100 

1 

0  130 

0.266 

2.91 

der  smoked, 

.... 

I 

1 

3.69 

58  98 

7.54 
120.66 

82.6 
1322 



A-p 

1  91 

34  3 

4  46 

9  13 

100 

Pork      shoul- 

1 

0.159 

0.325 

3.56 

der  smoked 

1 

4.51 

9.21 

100.9 

1 

72.12 

147.42 

1615 

n  QQ 

28  1 

4  47 

9  13 

100 

E.  P. 

1 

0  189 

0.130 

1.93 

loin  A  P 

1 

5.36 

3.69 

54.6 



1 

85  74 

58.97 

874 

100 

r-l    Q 

9C1 

6  75 

100 

1 

.00 

1 

0.005 

0.001 

0.026 

0.13 

A-p 

1 

0.14 

0.03 

0.74 

3.8 



1 

2.27 

0.45 

11.79 

60 

1 

26.52 

751.9 

3.76 

0.75 
n  nm 

19.55 
0  052 

100 
0  26 

Pumpkins 

1 

E.  P. 

1 

0.28 

A    Z.  1 

0.03 
n  /t1^ 

1.47 
93  59 

7.3 
117 

Raspberry 
juice 

1 

1 

13.72 
1 

389.1 
1 

3.89 

0.39 

20.23 

0.094 
....2.66 

100 

0.38 
10.7 

Rice  flour 

1 

1 

9.38 
1 

266 
1 

0.086 
2.43 

0.061 
1.72 

42.64 
25.00 

0.680 
19.28 

171 
100 

3.61 
102.4 

1 

.     1 

0.9 

27.e 

39.01 
>      2.38 

27.67 
1.68 

308.45 

18.82 

1639 
100 

100 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


Food  Material 

PH 
02 

Weight 

Protein, 
Grams 

Fat, 
Grama 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Ibs. 

oz. 

gms. 
1 

Rolls,  French 
Rolls,  Vienna 
Rolls,  water 

Rutabagas, 
A.  P. 

Rye  flour 

Salmon, 
whole, 
fresh,  A.  P. 

Salmon, 
whole, 
fresh,  E.  P. 

Sausage, 
bologna, 
A.  P. 

Sausage, 
bologna, 
E.  P. 

Sausage, 
frankfort, 
A.  P. 

0.085 
2.41 
38.56 
3.04 

0.085 
2.41 
38.56 
3.04 

0.090 
2.55 
40.82 
3.22 

0.009 
0.26 
4.08 
3.16 

0.068 
1.93 
30.88 
1.94 

0.153 

4.34 
69.40 
10.83 

0.220 
6.24 
99.80 
10.83 

0.182 
5.16 
82.56 

7.28 

-0.187 
5.30 

84.82 
7.98 

0.196 
5.56 
88.90 
7.83 

0.025 
0.71 
11.34 
0.90 

0.022 
0.62 
9.98 
0.79 

0.030 
0.85 
13.61 
1.07 

0.001 
0.03 
0.45 
0.35 

0.009 
0.26 
4.08 
0.26 

0.089 
2.52 
40.37 
6.30 

0.128 
3.63 
58.06 
6.30 

0.197 
5.59 
89.36 

7.88 

0.176 
4.99 

79.83 
7.51 

0.186 
5.27 
84.37 
7.43 

0.557 
15.79 
252.55 
19.94 

0.565 
16.03 
256.28 
20.19 

0.542 
15.37 
245.82 
19.37 

0.060 
1.70 
27.22 
21.06 

0.787 
22.31 
357.00 

22.48 

2.79 
79.2 
1267 
100 

2.80 
79.4 
1269 
100 

2.80 
79.3 
1269 
100 

0.29 
8.1 
129 
100 

3.50 
99.3 

1588 
100 

1.41 

1 

1 

1 

1.26 

35.8 
1 

1 

1 

1 

1.26 

35.7 
1 

1 

1 

1 

1.26 

35.7 
1 

1 

1 

1 

12.37 

350.9 
1 

-- 

1 

1 

1 

1.01 

28.5 
1 

1 

40.1 

1 

641 
100 

2.03 

1 

2.50 

70.8 
1 

1 

57.6 

1 

922 

1 

1.75 

49.2 
1 

100 
2.50 

1 

1 

70.9 
1134 
100 

2.34 
61.5 
1063 
100 

2.50 
70.9 
1134 
100 

1 

1 

1.41 

40.0 

1 

0.003 
0.09 
1.36 
0.13 

0.011 
0.31 
4.99 
0.44 

1 

1 

1 

1.50 

42.7 
1 

1 

1 

1 

1.12 

40.0 

REFERENCE   TABLES. 


101 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PM 

Weigh 

t 

Protein 

Fat 

Carbo- 

Fuel 

Food  Material 

od 

Ibs. 

oz. 

gms. 

Grama 

Grama 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Sausage  meat, 

1 

0.174 

0.325 

3  62 

pork,  A.  P. 

1 

4.93 

9.21 

102  4 

1 

78.93 

147.41 

1642 

1 

0.98 

27.7 

4.82 

9.00 

100 

Sausage, 

1 

0.130 

•     0.440 

0.011 

4.52 

pork,  A.  P. 

1 

3.69 

12.47 

0.31 

128.3 

1 

58.97 

199.60 

4.99 

2052 

1 

0.78 

22.1 

2.86 

9.73 

0.24 

100 

Sausage, 

1 

0.245 

0.421 

4.77 

summer, 

1 

6.95 

11.94 

135  2 

A.  P. 

1 

111.13 

190.98 

2163 

1 

0.74 

21.0 

5.14 

8.83 

100 

Sausage, 

1 

0.260 

0.445 

5.05 

summer 

1 

7.37 

12.62 

143.0 

E.  P. 

1 

117.93 

201.86 

2289 

1 

0.70 

19.8 

5.15 

8.82 

100 

Scallops, 

1 

0.148 

0.001 

0.034 

0.74 

A.  P. 

1 

4.20 

0.03 

0.96 

20.9 

1 

67.13 

0.45 

15.42 

334 

1 

4.79 

135.7 

20.08 

0.14 

4.61 

100 

Shad  whole 

1 

0.094 

0.048 

0.81 

fresh  A  P 

1 

2.67 

1.36 

22.9 

1 

42.64 

21.77 

367 

^ 

4  37 

123  8 

11  63 

5.94 

100 

1 

0  188 

0.095 

1.61 

fr^«li     TT    P 

1 

5  33 

2.69 

45.6 

1 

85.12 

43.04 

728 

^ 

2  19 

62  2 

11  70 

5.91 

100 

1 

0.209 

0.038 

0.026 

1.28 

fresh   A   P 

1 

5.93 

1.08 

0.74 

36.3 

1 

94.72 

17.12 

11.79 

581 

" 

f)  7K 

70  r\ 

16  30 

2  96 

2  03 

100 

1 

1 

0.254 

0.010 

0.002 

1.11 

bnrimp, 

1 

7  20 

0.28 

0.06 

31.5 

A  P 

1 

115.20 

4.53 

1.81 

504 

" 

31  7 

OQ    0 

99  71 

0  90 

0  18 

100 

Smelt  whole 

1 

.17 

1 

0.101 

0.010 

0.49 

AT) 

1 

2  86 

0.28 

14.0 

1 

45.83 

4.53 

224 

71  A 

9H9  A 

9Q  A.A. 

2  02 

100 

1 

102  LABORATORY  HANDBOOK  FOR  DIETETICS. 

TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PH 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost, 

Food  Material 

od 

Ibs. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Smelt  whole 

1 

0.176 

0.018 

0.87 

E   P 

1 

4.99 

0.51 

24.6 

1 

79.63 

8.16 

393 

1 

4.07 

115.5 

20.33 

2.08 

100 

Squash    fresh 

1 

0.014 

0.005 

0.090 

0.46 

E  P 

1 

0.40 

0.14 

2.55 

13.1 

1 

6.35 

2.27 

40.82 

209 

1 

7.65 

216.9 

3.04 

1.09 

19.52 

100 

Strawberry 

1 

0.050 

0.20 

juice 

1 

1.42 

5.7 

1 

22.68 

91 

1 

17.6 

500 

25.00 

100 

Sturgeon 

1 

0.151 

0.016 

0.75 

anterior 

1 

4.28 

0.45 

21.2 

sections 

1 

68.50 

7.26 

339 

A.  P. 

1 

4.72 

133.7 

20.19 

2.14 

100 

Sturgeon 

1 

0.181 

0.019 

0.90 

anterior 

1 

5.13 

0.54 

25.4 

sections 

1 

82.10 

8.62 

406 

E.  P. 

1 

3.94 

111.7 

20.22 

2.12 

100 

Sugar,  brown 

1 

0.950 

3.80 

1 

26.93 

107.7 

1 

430.92 

1724 

1 

0.93 

26.3 

25  00 

100 

Sugar,  maple 

1 

0.828 

3.31 

1 

23.47 

93.8 

1 

375.58 

1502 

1 

1.07 

30.2 

25.00 

100 

Syrup,  maple, 

1 

0.714 

2.86 

A.  P. 

1 

20.24 

81.0 

1 

323.88 

1295 

1 

1.23 

35.0 

25.00 

100 

Terrapin, 

1 

0.052 

0.009 

0.29 

A.  P. 

1 

1.47 

0.26 

8.2 

1 

23.57 

4.08 

131 

1 

12.20 

346.0 

17.99 

3.11 

100 

Terrapin, 

1 

0.212 

0.035 

1.16 

E.  P. 

1 

6.01 

0  99 

33.0 

1 

96.16 

15.88 

528 

1 

3.03 

86.0 

18.23 

3.01 

100 

REFERENCE   TABLES. 


103 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


fc 

Weigh 

t 

Protein 

Fat 

Carbo- 

Fuel 

Food  Material 

o5 

Ibs. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Cost, 
Dollars 

Tripe,  A.  P. 

1 

0.117 

0.012 

0  58 

1 

3.32 

0.34 

16  3 

1 

53.07 

5.44 

261 

1 

6.12 

173.6 

20.31 

2.08 

100 

Trout, 

1 

0.091 

0.051 

082 

salmon;  or 

1 

2.58 

1.45 

23  3 

lake,  fresh, 

1 

41.28 

23.13 

373 

A.  P. 

1 

4.29 

121.5 

11.06 

6.20 

100 

Trout, 

1 

0.178 

0.103 

1.64 

salmon  or 

1 

5.05 

2.92 

46.5 

lake,  fresh, 

1 

80.64 

46.72 

743 

E.  P. 

1 

2.15 

61.0 

10.86 

6.28 

100 

Turkey^ 

1 

0.161 

0.184 

2.30 

A.  P. 

1 

4.56 

5.22 

65.2 

1 

73.03 

83.46 

1043 

1 

1.53 

43.5 

7.00 

8.00 

100 

Turkey, 

1 

0.211 

0.229 

2.91 

E.  P. 

1 

5.98 

6.49 

82.4 

1 

95.71 

103.88 

1318 

1 

1.21 

34.4 

7.26 

7.88 

100 

Turtle  green 

1 

0.047 

0.001 

0.20 

whole 

1 

1.33 

0.03 

5.6 

A  P 

1 

21.32 

0.45 

89 

1 

17  90 

507  6 

23  86 

0  51 

100 

Turtle   creen 

1 

0.198 

0.005 

0.84 

1 

5.61 

0.14 

23.7 

E   P 

1 

89.81 

2.27 

380 

^ 

4  21 

119  4 

23  66 

0  60 

100 

Vanilla 

1 

0.066 

0.140 

0.716 

4.39 

wafers 

1 

1.87 

3.22- 

20.30 

124.4 

1 

29.94 

63.50 

324.75 

1990 

•fl. 

n  RO 

99  8 

1  50 

3  19 

16  31 

100 

1 

0  157 

0062 

1.19 

lean,  A.  P. 

1 

4.45 

1.76 

33.6 

1 

71.05 

28.14 

538 

9  Q7 

QA  q 

13  24 

5  23 

100 

1 

0  212 

0.080 

1.57 

lean  E  P 

1 

6.01 

2.27 

44.5 

-^ 

96  16 

36.29 

711 



9  9Pi 

£•0  c 

10    KO 

5  10 

100 

1 

104 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PH 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cosl, 

Food  Material 

QQ 

Ibs. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Veal   breast 

1 

0.156 

0.110 

1.61 

medium  fat 

1 

4.42 

3.12 

45.8 

A  P. 

1 

70.76 

49.90 

732 

1 

2.19 

62.0 

9.67 

6.82 

100 

Veal   breast 

1 

0.194 

0.138 

2.02 

medium  fat 

1 

5.50 

3.91 

57.2 

E.  P 

j 

88.00 

62.59 

915 

1 

1.75 

49.6 

9.61 

6.84 

100 

Veal   chuck 

1 

0.167 

0.016 

0  81 

lean  A.  P. 

1 

4.74 

0.45 

23.0 

1 

75.75 

7.26 

368 

1 

4.34 

123.1 

20.57 

1.97 

100 

Veal,  chuck, 

1 

0.206 

0.019 

1.00 

lean  E.  P. 

1 

5.84 

0.54 

28.2 

1 

93.44 

8.62 

451 

1 

3.54 

100.5 

20.70 

1.90 

100 

Veal,  chuck, 

1 

0.197 

0.065 

1.37 

medium  fat, 

1 

5.58 

1.84 

38.9 

E.  P. 

1 

89.36 

29.48 

623 

1 

2.57 

72.8 

14.35 

4.73 

100 

Veal,  chuck, 

1 

0.160 

0.052 

1.11 

medium  fat, 

1 

4.54 

1.47 

31.4 

A.  P. 

1 

72.58 

23.59 

503 

1 

3.18 

90.3 

14.44 

4.69 

100 

Veal,  flank, 

1 

0.205 

0.104 

1.76 

medium  fat, 

1 

5.81 

2.94 

49.8 

A.  P. 

1 

92.96 

47.04 

797 

1 

2.01 

56.9 

11.65 

5.92 

100 

Veal,  kidney, 

1 

0.169 

0.064 

1.25 

A.  P. 

1 

4.79 

1.81 

35.5 

1 

76.64 

28.96 

568 

1 

2.82 

79.9 

13.50 

5.11 

100 

Veal,  leg, 

1 

0.194 

0.037 

1.11 

lean,  A.  P. 

1 

5.50 

1.05 

31.4 

1 

88.00 

16.83 

503 

1 

3.18 

90.2 

17.49 

3.34 

100 

Veal,  leg, 

1 

0.213 

0  041 

1  22 

lean,  E.  P. 

1 

6.04 

1.16 

34.6 

1 

96.64 

18.56 

554 

1 

2.89 

81.9 

17.45 

3.36 

100 

REFERENCE   TABLES. 


105 


TABLE   XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


Food  Material 

fc 
od 

Weight 

Protein, 
Grains 

Fat, 
Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Coat, 
Dollars 

Ibs. 

oz. 

gms. 

Veal,  leg, 
medium  fat, 
A.  P. 

Veal,  leg, 
medium  fat, 
E.  P. 

Veal,  liver, 
A.  P. 

Veal,  loin, 
lean,  A.  P. 

Veal,  loin, 
lean,  E.  P. 

Veal,  loin, 
medium  fat, 
A.  P. 

Veal,  loin, 
medium  fat, 
E.  P. 

Veal,  neck, 
A.  P. 

Veal,  neck, 
E.  P. 

Veal,  rib, 
medium  fat, 
A  .P. 

1 

0.155 
4.39 
70.24 
11.64 

0.202 
5.73 

91.68 
12.48 

0.190 
5.39 
86.24 
15.36 

0.159 
4.51 
72.12 
15.41 

0.204 
5.78 
92.53 
15.46 

0.166 
4.71 
75.30 
11.25 

0.199 
5.64 
90.24 
11.25 

0.139 
3.94 
63.05 
14.33 

0.203 
5.76 
92.07 
14.19 

0.155 
4.39 
70.30 
14.98 

0.079 
2.24 
35.84 
5.93 

0.090 
2.55 
40.80 
5.56 

0.053 
1.50 
24.04 
4.28 

0.044 
1.25 
19.96 
4.26 

0.056 
'    1.59 
25.40 
4.25 

0.090 
2.55 
40.82 
6.10 

0.108 
3.06 
48.99 
6.11 

0.046 
1.30 
20.87 
4.74 

0.069 
1.96 
31.30 

4.82 

0.046 
1.30 
20.87 
4.45 



1.33 
37.7 
603 
100 

1  62 

::::::::::: 

1 

1 

1 

2.65 

75.1 
1 

1 

45.9 
734 
100 

1  24 

1 

—  . 

1 

2.18 

61.8 
1 

1 

35  1 

1 

562 
100 

1.03 

1 

2.85 

80.8 
1 



1 

29.3 
468 
100 

1.32 
37.4 

1 

1 

3.42 

96.9 
1 

- 

1 

1 

599 
100 

1.47 

1 

2.67 

75.8 
1 

1 

41.8 

1 

669 
100 

1.77 

1 

2.39 

67.8 
1 

1 

50.1 

1 

798 
100 

0.97 

1 

1.99 

56.6 
1 



1 

27.5 

1 

440 
100 

1.43 

1 

3.63 

103.0 
1 



1 

40.6 

1 

650 
100 

1.03 

1 

2.47 

69.9 
1 

1 

1 

29.3 

469 
100 

1 

3.41 

96.7 

106 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XIX. 

VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


PH 

Weigh 

t 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost, 

Food  Material 

OQ 

Ibs. 

oz. 

gms. 

Grams 

Grams 

Grams 

Calories 

Dollars 

V     1   rib 

1 

0  207 

0.061 

1.38 

medium  fat 

1 

5.87 

1.73 

39.0 

E   P 

1 

93.88 

27.67 

625 

1 

2.56 

72.6 

15.03 

4.43 

100 

Veal   rump 

1 

0  138 

0.113 

1.57 

A  P 

1 

3.91 

3.20 

44.5 

1 

62.60 

51.26 

712 

1 

2.25 

63.7 

8.79 

7.20 

100 

Veal  rump 

1 

0  198 

0.162 

2.25 

E  P 

1 

5.61 

4.59 

63.8 

1 

89.82 

73.48 

1021 

1 

1.57 

44.4 

8.79 

7.19 

100 

Veal   shrink 

,  1 

0  122 

0.031 

0.77 

fore  A  P. 

1 

3.46 

0.88 

21.7 

1 

55.34 

14.06 

347 

1 

4.60 

130.4 

15.91 

4.04 

100 

Veal   shank 

1 

0  207 

0.052 

1.30 

fore  E.  P. 

1 

5.87 

1.47 

36.7 

1 

93.89 

23.58 

588 

1 

2.72 

77.2 

15.98 

4.01 

100 

Veal,  shank, 

1 

0.077 

0.017 

0.46 

hind 

1 

2  18 

0.48 

13.0 

medium  fat, 

1 

34.93 

7.71 

209 

A.  P. 

1 

7.65 

216.9 

16.70 

3.68 

100 

Veal,  shank, 

1 

0.207 

0.046 

1.24 

hind 

1 

5  87 

1  30 

35  2 

medium  fat, 

1 

93.89 

20.87 

563 

E.  P. 

1 

2.84 

80.5 

16.66 

3.70 

100 

Veal, 

1 

0.169 

0.039 

1.03 

shoulder, 

1 

4.79 

1.11 

29.1 

lean,  A.  P. 

1 

76.66 

17.69 

466 

1 

3.43 

97.4 

16.46 

3.79 

100 

Veal, 

1 

0.207 

0.046 

1.24 

shoulder, 

1 

5.86 

1.30 

35.2 

lean,  E.  P. 

1 

93.88 

20.87 

563 

1 

2.84 

80.5 

16.67 

3.70 

100 

Veal, 

1 

0.151 

0.110 

1.59 

shoulder, 

1 

4.28 

3.12 

45.2 

medium  fat, 

1 

68.48 

49.90 

723 

A.  P. 

1 

2.21 

62.7 

9.47 

6.90 

100 

REFERENCE   TABLES. 


107 


TABLE    XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TERMS 
OF  STANDARD  UNITS. — Continued. 


k 

Weight 

Protein, 

Fat, 

Carbo- 

Fuel 

Cost 

Food  Material 

oi 

Ibs. 

oz. 

gms. 

Grams 

Grams 

hydrate, 
Grams 

Value, 
Calories 

Dollars 

Veal 

1 

0.197 

0.144 

2.08 

shoulder 

1 

5.58 

4.08 

59.1 

medium  fat, 

1 

89.36 

65.32 

945 

E   P 

1 

1.69 

47.9 

9.45 

6.91 

100 

"Walnuts 

1 

0.072 

0.146 

0.030 

1.72 

black 

1 

2.04 

4.14 

0.85 

48.8 

A  P 

1 

32.66 

66.22 

13.61 

781 

1 

2  05 

58  1 

4.18 

8.48 

1.74 

100 

"Walnuts 

1 

0.276 

0.563 

0.117 

6.64 

black 

1 

7.82 

15.96 

3.32 

188.2 

E   P 

1 

125.19 

255.38 

53.06 

3012 

1 

0  53 

15  1 

4  16 

848 

1.76 

100 

1 

0.002 

0.001 

0.027 

0.13 

frf»ssV«      A     T* 

1 

0.06 

0.03 

0.77 

3.5 

1 

0.91 

0.45 

12.25 

57 

OQ   00 

800  0 

1  60 

0  80 

21.60 

100 

1 

0.004 

0.002 

0.067 

0.30 

•I 

0  11 

0  06 

1.90 

8.6 

fresh,  E.  P. 



1 

1.81 

0.91 

30.38 

137 

UAC 

oq-i   1 

1  32 

0  66 

22  19 

100 

Weakfish 

1 

1 

0.086 

0.011 

0.44 

1 

2.44 

0.32 

12.6 

AT> 

1 

39.01 

4.99 

201 

17    Q£» 

QOK  n 

1Q  4-1 

2  48 

100 

Weakfish 

1 

7.9o 

1 

0.178 

0.024 

0.93 

whole, 

1 

5.05 
80  74 

0.68 
10  61 

26.3 
421 

E.  P. 

W^heat 

1 

1 

3.80 

107.8 
1 

19.18 
0.111 

2.59 
0.017 

0.755 

100 
3.62 



cracked  anc 

1 

3.15 
50.34 

0.48 
7.71 

21.40 
342.50 

102.5 
1641 



crushed 

1 

0.97 

27.6 

3.07 

0.47 
n  094. 

20.87 
0  745 

100 
3  74 

Wheat, 

1 

0.136 

parched  anc 

1 

3.85 

0.68 

21.14 

106.0 



toasted 

1 

61.68 

10.88 

337.80 

1696 

1 

0.94 

26.7 

3.63 

0.64 
n  nn*3 

19.89 
0  050 

100 

0  27 

Whey,  A.  P. 

1 

0.010 

7  A 

1 



0.28 

0.09 

1QA 

1.42 

99  f\8 

121 

1 

4.54 

1 

•— 

.     13.2 

—  «—  • 

374.5 

•••—  » 

3.74 

——  — 

1.12 

—  c—  — 

18.73 

—  — 

100 

—  — 

.«———— 

108  LABORATORY  HANDBOOK  FOR  DIETETICS. 

TABLE  XIX. 

FOOD  VALUES  OF  FOOD  MATERIALS  USED  CHIEFLY  BY  WEIGHT  IN  TEEMS 
OF  STANDARD  UNITS. — Continued. 


Food  Material 

fc 
OQ 

Weight 

Protein, 
Grams 

Fat, 
Grams 

Carbo- 
hydrate, 
Grams 

Fuel 
Value, 
Calories 

Cost, 
Dollars 

Ibs. 

oz.        gins. 

Whitefish, 
fresh, 
whole, 
E.  P. 

Yeast,  com- 
pressed 

1 

0.229 
6.49 
103.84 
15.26 

0.117 
3.32 
53.04 
8.70 

0.065 
1.84 
29.44 
4.33 

0.004 
0.11 
1.81 
0.30 

1.50 

1 

42  5 

1 

680 
100 

1.34 
38.1 
610 
100 

1 

2.35 

66.6 
1 

0.210 
5.95 
95.25 
15.62 

1 

1 

1 

2.62 

74.4 

REFERENCE  TABLES. 


109 


TABLE   XX.* 

ASH  CONSTITUENTS  OF  FOODS  IN  PERCENTAGE  02-  THE  EDIBLE  PORTION. 
(Compiled  from  various  sources.) 


CaO 

MgO 

K20 

Na2O 

P205 

Cl 

S            Fe 

Almonds 

.30 
.014 
.018 
.04 
.01 
.025 
.06 
.22 
.10 
.04 
.075 

.007 
.03 
.08 
.045 
.03 

.35 
.014 
.018 
.02 
.04 
.10 
.22 
.25 
.31 
.11 
.043 

.010 
.033 
.035 
.015 
.03 

.20 
.15 
.28 
.20 
.50 
.35 
.60 
1.40 
2.1 
.7 
.28 

.059 
.45 
.20 
.05 
.10 

.03 
.02 
.06 
.01 
.02 
.04 
.06 
.26 
.33 
.12 
.03 

.059 
.10 

.04 
.04 

.08 
.05 
.05 
.07 
.3 
.13 
.10 
1.2 
.11 
1. 

.03 
.02 
.05 
.11 
.04 

.02 
.10 

.08 
.2 
.05 
.03 

.013 
.06 
.015 

.87 
.03 
.06  * 
.09 
.055 
.46 
.95 
1.14 
.77 
.27 
.12 

.089 
.09 
.08 
.02 
.20 
.4 
.16 
.40 
.03- 
.22 
.09 
1.1 
.14 
1.2 
.10 
.14 
.4 
.10 
1.45 
.5 
.07 
.03 
.20 
.09 
.20 
.90 
.08 
.38 

.054 
.8 
.22 

•3 
.2? 
.03 
.18 
.08 

.005 
.004 
.003 
.04 
.20 
.02 
.02 
.03 
.025 
.009 

.014 
.04 

.10 
.01 

.10 
.03 

.04 
.27 
.15 
.036 
.05 
1.8 
.17 
1. 

.01 
.004 
.01 
.06 
.04 

.01 
.25 

.04 
.05 
.014 

.1 
.03 

.135 
.005 

.04 
.013 

.14 
.22 
.16 
.06 
.04 

.015 
.01 

.12 

.07 

.022 
.085 

.025 

.006 
.068 

.16 
.044 
.116 
.12 
.008 
.03 
.022 

.002 
.0003 

.0010 
.0006 
.0013 
.004 
.0070 
.0070 
.0025 
.0016 

.0006 

.0009 
.0015 

.0011 
.0024 

.0008 
.0005 

.0005 
.001 

.0029 
.0008 
.0011 
.0015 

.0000 
.0002 

Apples 

Apricots  

Asparagus  „ 

Bananas  

Barley,  pearled  
whole  

Beans,  dried  . 

lima,  dried  

lima,  fresh  

string 

Beef  (see  Meat) 
Beer.. 

Beets 

Blackberries 

Blueberries 

Bread,  white....  

whole  wheat  •*  "" 

".04 
.12 
.02 
_J02~~ 
.1? 
.068 
.14 
.17 
.9 
.077 
.17 
.19 
.10 
1.1 
.3 
.03 
.025 
.04 
.05 
.20 
.14 
.17 
.09 

.25 
.03 
.008 
.015 
.028 
.024 
.14 
.022 

.08 
.01 
.08 
-  -.001- 
.026 
.026 
.48 
.04 
.4 
.034 
.02 

.04 
.06 
.015 
.027 
.02 
.08 
.03 
.05 
.48 
.03 
.10 

.42 
.20 
.055 
.13 
.017 
.011 
.02 
.015 

.27 
.28 
.16 
.02  _ 
.18 
.45 
1.0 
.25 
1.3 
.35 
.27 
.13 
.37 
.2 

.26 
.15 
.50 
.27 
.33 

.25 

.77 

2.3 
.5 
.137 
.17 
.12 
.09 
.15 
.17 

Breadfruit  

Buckwheat  flour  
Butter  .-,... 

Buttermilk 

Cabbage  

Cocoa 

Capers  

Caraway  seed 

Carrots  

Cauliflower 

Caviar 

Celery  

Cheese,  hard 

Cottage  cheese  .  .. 

Cherries 

Cherry  juice  

Chestnuts 

Chicory  

Chives 

Chocolate  

Citron 

Cocoanut  pulp  

Codfish  (see  Fish) 
Coffee 

Corn,  sweet,  dried.... 
sweet,  fresh 

Corn  meal 

Crackers,  soda  

Cranberries 

Cream  

Cucumbers  

*  Reprinted  from  The  Chemistry  of  Food  and  Nutrition,  by  Henry  C.  Sherman, 
by  permission  of  the  publishers. 


110 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XX. 

ASH  CONSTITUENTS  OF  FOODS  IN  PERCENTAGE  OP  THE  EDIBLE  PORTION. 

Continued. 
(Compiled  from  various  sources.) 


Food. 

CaO 

MgO 

KsO 

Na2O 

PsOs 

Cl 

s 

Fe 

Currants,  fresh  
Zante 

.05 
.14 

.04 

.08 

.25 
1.0 

.02 
.1 

.10 
.3 

.01 
.06 

.01 

.0005 

Currant  juice  

.03 

.02 

.2 

.05 

Dandelion  greens  .... 
Dates             

.10 

.12 

.0027 
.003 

Eggs 

.093 

.015 

.165 

.2 

.37 

.10 

.19 

.003 

Egg  white    

.015 

.015 

.19 

.21 

.03 

.15 

.196 

.0001 

Egg  yolk 

.2 

.02 

.13 

.1 

1.0 

.1 

.157 

.0085 

Endive        

.14 

.02 

.45 

.15 

.10 

.03 

Figs,  fresh 

.074 

.036 

.365 

.016 

.082 

.014 

.0008 

dried 

.299 

.145 

1.478 

.064 

.332 

.056 

.0032 

Fish,1  cod  

.015 

.03 

.40 

.13 

.4 

.24 

.0004 

haddock    

.03 

.04 

.40 

.13 

.4 

.24 

.22 

halibut  

.013 

.4 

.0003 

herring 

.08 

.05 

.55 

.23 

herring  roe  

.012 

.06 

pike 

.05 

.05 

.4 

.15 

.48 

.04 

.22 

salmon  

.011 

.05 

.32 

.17 

.42 

.28 

.0015 

Flaxseed 

.27 

.42 

1.04 

.06 

1.30 

.17 

Flour  (see  under 
wheat,  buckwheat, 
etc.) 
Gooseberries  

.05 

.02 

.21 

.03 

.65 

.01 

Grapefruit 

.03 

.02 

.17 

.04 

.01 

0004 

Grapes  

.024 

.014 

.25 

.03 

.12 

.01 

.024 

.0013 

Grape      juice    (and 
must)  

.021 

.016 

.20 

.01 

.04 

.01 

Guava 

.02 

.013 

.46 

.07 

05 

Haddock  (see  Fish) 
Halibut  (see  Fish) 
Hazelnuts 

004 

Honey  

.005 

.03 

.5 

.04 

03 

0010 

Horseradish 

.13 

065 

56 

08 

1 

02 

18 

Huckleberries 

.035 

.025 

07 

0011 

Infants'  foods2  

Lamb  (see  Meats).... 
Leeks 

.08 

02 

24 

11 

15 

03 

08 

Lemons.... 

.05 

01 

21 

01 

02 

01 

012 

0006 

Lemon  juice  

.033 

.01 

.17 

01 

025 

01 

Lemon,  sweet  

Lentils 

.04 
12 

.01 
05 

.53 
75 

25 

.10 
66 

.01 
08 

0086 

Lettuce  

.05 

01 

42 

04 

09 

06 

014 

001 

Limes..  . 

08 

02 

42 

08 

04 

Mamey  

.02 

02 

42 

06 

14 

Mango  . 

03 

01 

'28 

04 

02 

Maple  sap  

.17 

06 

25 

01 

06 

1  Average  fish  flesh  is  calculated  to  contain  per  100  grams  protein  0.15  gram 
CaO,  0.2  gram  MgO,  2.5  grams  P2O5,  0.004  gram  Fe. 

2  Ash  analyses,  more  or  less  complete,  of  a  number  of  proprietary  foods  are 
given  in  Konig's  Chemie  der  Nahrungs-  und  Geniissmittel,  4th  ed. 


REFERENCE   TABLES. 


Ill 


TABLE   XX. 

ASH  CONSTITUENTS  OF  FOODS  IN  PEKCENTAGE  OF  THE  EDIBLE  PORTION. 

Continued. 

(Compiled  from  various  sources.) 


Food. 

CaO 

MgO 

KcO 

NacO 

PsOs 

Cl 

s 

Fe 

Meat,1  beef,  lean  
veal,  lean 

.011 
.016 

.04 
.045 

.42 

.46 

.09 
.12 

^0 
5(? 

.05 

07 

.20 
23 

.0038 

ox  tongue  

.028 

.02 

.56 

.06 

.60 

chicken 

.015 

.06 

.56 

.13 

58 

06 

216 

pork,  lean  

.012 

.046 

.34- 

.13 

.45 

.05 

20 

ham.                   .    — 

.032 

.04 

rabbit's  flesh 

.026 

.05 

.48 

.07 

58 

05 

20 

frog's  flesh  

.027 

.04 

.37 

.07 

.43 

.04 

16 

Meat  extracts2 
Meat  sauces 
Milk,  cow's 

.168 

.019 

.171 

.068 

.215 

.12 

.033 

00024 

Molasses  

.9 

.3 

1.7 

.3 

<T 

.2 

Mushrooms 

.024 

.026 

.46 

.04 

.24 

.02 

.03 

Muskmelons  

.024 

.020 

.283 

.082 

.035 

.041 

.014 

.0003 

Mustard 

.689 

.430 

.917 

.076 

1.729 

.016 

1.230 

Mutton  (see  Meat) 
Oatmeal 

.13 

.212 

.458 

.109 

.872 

.035 

.215 

.0036 

Olives  

.17 

.01 

1.8 

.17 

.03 

.01 

.0029 

Onions 

.06 

.03 

"  .23 

.02 

.12 

.02 

.06 

.0005 

Oranges  

.06 

.02 

.22 

.01 

.05 

.01 

.013 

.0003 

Orange  juice 

.05 

.02 

.22 

.01 

.03 

.01 

Paprika    

.32 

.27 

2.5 

.24 

.78 

.15 

Parsnips 

.09 

.07 

.70 

.01 

.19 

.03 

Peaches  

.01 

.02 

.25 

.02 

.,047 

.01 

.01 

.0003 

Peanuts 

.10 

.28 

.85 

.07 

.90 

.04 

.243 

.0020 

Pears  

.021 

.019 

.16 

.03 

.06 

.0003 

Peas,  dried 

.14 

.24 

1.06 

.16 

.91 

.04 

.23 

.0056 

fresh    (calc.    from 
dried)                .    — 

.04 

.07 

.30 

.04 

.26 

.01 

.06 

.0016 

cow  peas,  dried 
Persimmons    

.18 
.03 

.21 
.015 

1.01 
.35 

.40 
.02 

1.00 
.05 

.02 
.01 

Pie,  mince 

.04 

.04 

.2 

squash          

.03 

.02 

.15 

Pineapple 

.02 

.02 

.38 

.02 

.06 

.05 

.0005 

juice           

.02 

.05 

.007 

Plums 

.025 

.02 

.25 

.03 

.055 

.01 

.0005 

Pork  (see  Meat) 
Potatoes 

.016 

.036 

.53 

.025 

.140 

.03 

.03 

.0013 

sweet 

.025* 

.02 

.47 

.06 

!W 

.12 

TbuuiT 

Prunes,  dried 

.06 

.08 

1.2 

.1 

.25 

.01 

.03 

.0029 

Pumpkins 

.03 

.015 

.08 

.08 

.11 

.01 

.02 

Quince  juice            

.18 

.035 

Radishes 

.05 

.02 

.17 

.11 

.09 

.05 

.05 

.0006 

Raisins                

.08 

.15 

1.0 

.19 

.29 

.07 

.06 

.005 

Raspberries           

.07 

.04 

.21 

.12 

i  Average  meat  is  calculated  to  contain  per  100  grams  protein  0.075  gram  CaO, 
0.2  gram  MgO,  2.0  grams  K2O,  0.4  gram  Na2O,  2.3  grams  P2O6, 0.2  gram  Cl,  0.9  gra 
S,  0.015  gram  Fe. 

'  See  Konig's  Chemie  der  menschlichen  Nahrungs-  und  Genussmittel,  4th  ed. 


112 


LABORATORY  HANDBOOK  FOR  DIETETICS, 


TABLE   XX. 

ASH  CONSTITUENTS  OF  FOODS  IN  PERCENTAGE  OF  THF  EDIBLE  PORTION. 

Continued. 

(Compiled  from  various  sources.) 


Food. 

CaO 

MgO 

K2O 

Na»O 

P-:05 

Cl 

s 

Fe 

Raspberry  juice 

.03 

.03 

.17 

.01 

.03 

.01 

.007 

Rhubarb  

.06 

02 

.39 

.03 

.07 

.035 

Rice 

.012 

.045 

.084 

.028 

.203 

.05 

.105 

.0009 

Rutabagas 

.1 

.03 

.48 

.11 

.13 

Rye 

.07 

.22 

.60 

.04 

.81 

.02 

.17 

.004 

Rye  flour...  

.018 

.13 

.60 

.03 

.80 

Rye  bran 

.25 

1.1 

1.9 

.1 

3.4 

Salsify  

.12 

.04 

Sapato 

.04 

.02 

.22 

.02 

.09 

.01 

Soup,   canned   vege- 
table 

.025 

.02 

.18 

.11 

Spinach  

.09 

.08 

.94 

.20 

.13 

.02 

.041 

.0032 

Squash 

.02 

.01 

.05 

.05 

.08 

.01 

026 

.0008 

Strawberries  

.05 

.03 

.18 

.07 

.064 

.01 

.0009 

Tamarinds 

.01 

.03 

.15 

01 

01 

Tomatoes  

.020 

.017 

.35 

.01 

.059 

.03 

.02 

.0004 

Tomato  juice 

.01 

.017 

.35 

.02 

034 

05 

Turnips  . 

.089 

.028 

.40 

.08 

.117 

.04 

.07 

.0005 

Turnip  tops  

.48 

.05 

.37 

.11 

.11 

.17 

.07 

Vanilla  (bean)    . 

1.0 

.5 

.85 

.35 

.6 

.03 

Veal  (see  Meat) 
Vinegar 

.02 

.02 

.25 

05 

Walnuts  

.108 

.237 

.44 

.03 

.77 

.01 

.195 

.0021 

Water  chestnuts  
Water  cress  

.12 
.26 

.25 

.05 

.77 

.03 

,79 
.07 

.01 

Watermelon 

.02 

.02 

09 

01 

02 

01 

Wheat,  entire  grain 
Wheat  flour 

.061 
.025 

.213 
027 

.519 
146 

.068 
04 

.902 
20 

.08 
07 

.17 
17 

.0053 
0015 

low  grade  

.04 

.07 

.23 

37 

Wheat  bran 

.14 

.84 

1  5 

07 

3  0 

26 

Whortleberries  
Wine  

.037 
.012 

.024 
.019 

.21 
100 

.03 
018 

.06 
036 

01 

REFERENCE   TABLES 


113 


TABLE   XXI.* 

ASH  CONSTITUENTS  OF  FOODS  IN  .GRAMS  PER  100  CALORIES  OF  EDIBLE 

FOOD  MATERIAL. 
(Estimated  from  preceding  tables.) 


Food. 

CaO 

MgO 

KcO 

Na«O 

P-.Os 

Cl 

3 

Fe 

Almonds             

.046 
.022 
.031 
.17 
.01 

.007 
.063 
.028 
.177 
.06 
.13 
.060 
.011 
.016 
.019 
.006 
.003 
.415 
.214 
.027 
.168 
.55 
.54 
.25 
.3 
.04 
.017 
.02 
.052 
.015 
.008 
.004 
.006 

.053 
.022 
.031 
.09 
.04 

.028 
.072 
.087 
.102 
.071 
.059 
.020 
.011 
.032 

.022 
.0001 
.072 
.081 
.095 
.074 
.06 
.22 
.014 
.013 
.034 
.034 
.08 
.009 
.016 
.053 
.036 
.004 

.030 
.237 

.485 
...88 
.50. 

.097 
.401 
.59 
.663 
.965 
.33 
.07 
.04 
.109 

.045 
.003 
.495 
1.425 
.20 
.765 
.88 
2.00 
.05 

.32 
.21 

.076 
.129 
.134 
.05 
.028 

.004 
.03 
.10 
.04 
.02 

.011 
.074 
.092 
.070 
.21 

.011 

.22 
.16 
.010 
.28 
.32 
.60 
.2 

.04 
.02 

.006 
.011 
.05 
.01 

.132 
.05 
.10 
.39 
.055 
.083 
.127 
.326 
.219 
.284 
.19 
.13 
.03 
.075 
.16 
.19 
.114 
.004 
.6f~~" 
.28 
.22 
.22 
.45 
.54 
.329 
.4 
.09 
.08 
.14 
.024 
.063 
.21 
.08 
.054 

.001 
.006 
.005 
.17 
.20 

.005 
.008 
.007 

.08 

.003 

~T27T 
.09 
.008 
.078 
.16 
.9 
.2 

X)l 
.004 

.003 
.042 
.014 

.020 
.008 
.01 
.17 
.013 
.031 

.063 
.045 
.10 
.032 
.02 

.05 

.22 

.048 
.277 
.13 

.028 

.042 
.032 
.028 

.0003 

.0005 

.0043 
.0006 
.00028 
.00036 
.0020 
.00195 
.0038 
.0013 

.0003 
.0006 
.0013 

.0035 
.0005 
.0016 

.0027 
.0004 

.0007 
.0003 
.0003 

Apples 

Apricots 

Asparagus 

Bananas 

Barley  flour,  patent 
Barley,  pearled  
Beans,  dried  

lima 

string 

Beets 

Blackberries 

Blueberries      

Bread  white 

"wholewheat"  .... 
graham 

Buckwheat  flour  
Butter 

Buttermilk  

Cabbage 

Cacao  (cocoa)f  
Carrots 

Cauliflower 

Celery 

Cheese  hard 

Cottage  cheese 

Cherries 

Chestnuts               

Chocolate 

Citron                   

Cocoanut  pulp 

Corn   green 

Corn  meal              

Cracker^  soda 

Cranberries           

.051 
.07 
.12 
.09 
.04 
.03 
.06 
.028 
.05 
.089 
.021 
.04 
.010 

•^023" 
.01 
.09 
.07 
.02 

.009 
.028 
.005 
.043 
.04 
.05 

.19 
.07 
1.0 
.43 
.3 

.108 
.355 
.035 
.442 
.57 
.55 

.027 
.03 
.09 
.03 
.03 

.1 
.395 
.03 
.019 

.18 
.18 

TXT 

.10 
.45 
.17 
.09 
.03 
.24 
.05 
.27 
.099 
.6 
.5 
.3 

.05 
.2 
.02 
.02 

.06 
.28 
.03 
.017 
.34 
.33 

".017 
.01 
.12 
.02 

.12 
.370 
.043 

.30 

.0013 
.0001 

.0009 

.001 
.CO'.O 
.0002 
.0023 
.0010 
.0006 

.0002 

Cream 

Cucumbers          

Currants   fresh      .  ... 

Zante            

Dates                    

Eggs             

Egg  white 

Egg  yolk                 

Figs                   

Fish   cod              

Haddock 

halibut  

*  Reprinted  from  The  Chemistry  of  Food  and  Nutrition,  by  Henry  C.  Sherman, 

by  permission  of  the  publishers. 

t  General  average  of  samples  of  beans,  nibs,  and  powdered  s 


114 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


TABLE   XXI. 

ASH  CONSTITUENTS  OF  FOODS  IN  GRAMS  PER  100  CALORIES  OF  EDIBLE 

FOOD  MATERIAL. — Continued. 
(Estimated  from  preceding  tables.) 


Food. 

CaO 

MgO 

K2O 

Na2O 

Ps05 

Cl 

s 

Fe 

Fish   herring  

.05 

.03 

.38 

.16 

pike 

.06 

.06 

.5 

.19 

.60 

.05 

.27 

salmon 

.005 

.02 

.15 

.08 

.20 

.13 

.0007 

Grapes 

.024 

.014 

.25 

.03 

.12 

.01 

.024 

.0013 

Grape  juice  and  must 
Honey 

.021 
.001 

.016 
.01 

.20 
.13 

.01 

.04 
.01 

.01 
.01 

.0003 

Horseradish 

.26 

.129 

.111 

.16 

.2 

.04 

.35 

Huckleberries 

.046 

.033 

.09 

.0014 

Leeks                 

.24 

.06 

.73 

.33 

.45 

.09 

.24 

Lemons 

.12 

.02 

.46 

.02 

.04 

.02 

.027 

.0013 

Lemon  juice         

.083 

.03 

.43 

.03 

.063 

.03 

Lentils            

.03 

.01 

.21 

.07 

.18 

.02 

.0024 

Lettuce 

.26 

.05 

2.1 

.2 

.47 

.3 

.07 

.005 

Maple  sap         

.06 

.02 

.09 

.003 

.02 

Meats  bacon 

.001 

.003 

.04 

.0002 

beef,  lean          

.009 

.03 

.35 

.08 

.42 

.04 

.17 

.0032 

veal  lean 

.012 

.033 

.34 

.09 

.37 

.05 

.17 

chicken 

.007 

.03 

.24 

.06 

.25 

.02 

.08 

ham              

.005 

.014 

.18  ' 

.0011 

frog's  flesh 

.042 

.06 

.57 

.11 

.67 

.06 

.25 

Milk,  cow's      

.239 

.027 

.243 

.097 

.303 

.17 

.047 

.00034 

Molasses    

.3 

.1 

.6 

.1 

.1 

.1 

Mushrooms         

.053 

.057 

1.01 

.09 

.53 

.04 

.06 

Oatmeal    

.03 

.052 

.113 

.027 

.216 

.009 

.053 

.0009 

Olives 

.06 

.003 

.6 

.06 

.01 

.003 

.0009 

Onions               

.12 

.06 

.46 

.04 

.24 

.04 

.12 

.0011 

Oranges 

.11 

.04 

.42 

.02 

.09 

.02 

.025 

.0006 

Orange  juice 

.12 

.05 

.51 

.02 

.07 

.02 

Parsnips  

.14 

.11 

1.07 

.02 

.29 

.05 

Peaches 

.02 

.05 

.60 

.05 

.113 

.02 

.02 

.0007 

Peanuts 

.018 

.049 

.152 

.012 

.160 

.007 

.043 

.00035 

Pears 

.032 

.029 

.25 

.05 

.09 

.0005 

Peas,  dried 

.04 

.07 

.29 

.04 

.25 

.01 

.06 

.0015 

fresh  

.032 

.054 

.29 

.01 

.24 

.01 

.06 

.0016 

Cowpeas 

.05 

.06 

.29 

.11 

.29 

.006 

Persimmons  

.02 

.011 

.25 

.01 

.04 

.01 

Pie,  mince 

.01 

.01 

.1 

squash  

.02 

.01 

.08 

Pineapple 

.04 

.04 

.87 

.04 

.14 

.11 

.0011 

Plums  

.029 

.02 

.029 

.03 

.064 

.01 

.0006 

Potatoes 

.019 

.042 

.63 

.030 

.166 

.04 

.04 

.0015 

sweet  

.020 

.02 

.37 

.05 

.08 

.10 

.0004 

Prunes,  dried 

.02 

.03 

.4 

.03 

.08 

.003 

.01 

.0009 

Pumpkins..  . 

.11 

.057 

.30 

.30 

.42 

.038 

.08 

Radishes 

.17 

.07 

.57 

.37 

.30 

.17 

.17 

.0020 

Raisins.  

.02 

.04 

.3 

.05 

.08 

.02 

.02 

.001 

Raspberries 

.11 

.06 

.335 

.18 

Raspberry  juice  
Rhubarb  . 

.08 
.26 

.08 
.09 

.45 

1.69 

.03 
.13 

.08 
.30 

.03 
.151 

.019 

Rice 

.003 

.013 

.023 

008 

057 

01 

.029 

0003 

Rutabagas  

.2 

.07 

1.16 

.26 

.31 

REFERENCE   TABLES. 


115 


TABLE   XXI. 

ASH  CONSTITUENTS  OF  FOODS  IN  GRAMS  PER  100  CALORIES  OF  EDIBLR 
FOOD  MATERIAL. — Continued. 

(Estimated  from  preceding  tables.) 


Food. 

CaO 

MgO 

K2O 

NaoO 

P205 

Cl 

3 

Fe 

Rye  flour  

.005 

.04 

.17 

.01 

.22 

Soup  (canned    vege- 
table)   

.18 

.15 

1.3 

.8 

Spinach    . 

.37 

.33 

3.905 

.83 

.54 

.08 

170 

0133 

Squash 

.04 

.02 

.11- 

.11 

.17 

.02 

055 

0017 

Strawberries  

.13 

.08 

.45 

.18 

.162 

.03 

.0023 

Tomatoes 

.087 

.074 

1.52 

.04 

.257 

.13 

.09 

.0017 

Turnips  

.222 

.070 

1.00 

.20 

.292 

.10 

.17 

.0013 

Turnip  tops       

1.00 

.10 

.77 

.23 

.23 

.35 

.14 

"Walnuts 

.015 

.033 

.061 

.004 

.108 

.001 

.027 

.00029 

Watermelon  

.06 

.06 

.29 

.03 

.06 

.03 

Wheat  flour 

.007 

.007 

.040 

.01 

.05 

.02 

.05 

.0004 

low  grade  

.01 

.02 

.006 

.10 

Whortleberries  

.043 

.028 

.24 

.03 

.07 

.02 

APPENDIX. 

THE  EQUIPMENT  OF  A  DIETETICS  LABORATORY. 

It  is  essential  that  laboratory  practice  with  actual  food  materials 
accompany  instruction  in  the  quantitative  aspects  of  dietetics, 
and  it  is  advantageous  even  in  considering  the  qualitative  side 
to  present  a  dietary  in  concrete  form.  A  place  must  therefore 
be  provided  where  weighing  and  measuring  of  food  materials  and 
cooking  and  serving  of  days'  rations  for  individuals  and  groups 
can  be  done  by  a  whole  class.  The  ordinary  cooking  laboratory 
can  be  made  to  answer  the  purpose  by  a  few  additions  to  its 
ordinary  equipment,  but  a  room  definitely  planned  for  the  special 
problems  involved  is  more  satisfactory,  and  it  is  hoped  that  the 
following  description  of  a  laboratory  which  has  been  found  to  meet 
these  needs  will  be  suggestive  to  others. 

The  floor  plan  is  shown  in  the  accompanying  drawing.  The 
room  is  thirty-nine  feet  long  and  twenty-eight  and  one-half  feet 
wide,  and  accommodates  a  class  of  thirty  students. 

One  side  of  the  room  is  occupied  by  three  cooking  tables  with 
sinks  at  each  end.  These  tables  have  on  each  side  five  drawers  and 
five  cupboards  for  utensils,  and  three  deeper  drawers  for  supplies 
such  as  flour  and  sugar.  On  each  table  are  conveniently  arranged 
five  two-burner  school  stoves,  and  six  Harvard  trip  scales  with 
brass  weights  from  one  gram  to  five  hundred  grams.  The  usual 
individual  arrangement  of  utensils  in  the  desks  has  not  been 
followed,  owing  to  the  fact  that  many  problems  in  dietetics  involve 
group  work,  but  the  three  tables  are  equipped  in  identical  fashion, 
so  that  three  groups  may  prepare  at  once  three  family  dietaries 
without  students  of  one  group  having  to  go  to  another  table  for 
utensils,  thus  saving  time  and  avoiding  confusion.  In  each  utensil 
drawer  are  placed  knives,  forks,  spoons,  holders  and  brushes, 
towels  being  provided  from  a  common  rack.  In  each  cupboard 
is  a  single  kind  of  utensil  (or  a  group  of  small  articles),  the  contents 
being  plainly  indicated  on  the  door.  This  arrangement  not  only 
makes  the  different  articles  easy  of  access  but  also  easy  to  replace. 

The  other  side  of  the  room  is  supplied  with  eight  portable  oak 

116 


THE  EQUIPMENT  OF  A   DIETETICS  LABORATORY.      117 


D 

Q 

0 

o 

0 

o 

D 

Do 

0 

0 

0 

0 

D 

[o 

D 

LI  1 

D  D 


D  D 


._  22 

II 


1-1 

.1 

I 

Q 

s 

03 

*0 

fl 
o] 

S 


2  ^ 
,?   = 


118  LABORATORY  HANDBOOK  FOR  DIETETICS. 

tables  three  by  four  and  one-half  feet,  with  a  single  large  drawer  in 
each  for  storing  paper,  charts,  cook  books  and  other  reference 
material.  These  tables  serve  a  double  purpose,  being  used  for 
writing  in  the  lecture  hour,  or  for  calculations,  to  which  much  time 
must  be  given  in  spite  of  all  devices  to  eliminate  mere  clerical 
labor,  and  also  affording  space  for  the  proper  display  of  food 
materials,  whether  for  the  simple  comparison  of  standard  of  1GO- 
Calorie  portions  or  for  a  critical  study  of  days7  rations  for  several 
families.  The  size  of  the  tables  makes  the  system  very  elastic. 
In  setting  out  family  dietaries  one  table  will  accommodate  each 
meal  for  the  group;  by  putting  two  together  end  to  end,  four 
individual  days7  dietaries  can  be  set  out  parallel  for  comparison; 
two  set  side  to  side  make  a  dining  table  of  attractive  shape  for  a 
meal  to  be  eaten  by  a  small  group ;  or  three  side  to  side  provide  a 
large  table  of  good  proportions.  For  accommodating  such  a 
system  doilies  are  more  satisfactory  than  table  cloths.  Enough 
linen,  silver,  glass  and  china  are  provided  that  the  whole  class 
can  be  served  in  three  groups  to  breakfast,  luncheon  and  dinner 
at  the  same  time,  but  no  provision  is  made  for  elaborate  service 
or  fancy  cookery. 

A  large  amount  of  blackboard  space  is  highly  desirable  for  the 
purpose  of  recording  the  results  of  laboratory  experiments  or 
writing  the  menus  and  other  details  of  dietaries  which  are  being 
displayed.  In  this  laboratory  a  single  long  board  is  provided 
(see  drawing).  Besides  the  blackboard  a  large  cork  bulletin 
board  behind  the  instructor's  desk  affords  a  place  to  post  charts, 
dietaries  and  other  data. 

The  character  of  the  equipment  is  shown  in  the  following 
classified  lists. 

SILVER.  Doilies,  round,  10  inches  in 

Forks 3j  dozen  diameter 3    dozen 

Knives 1\  dozen  Doilies,  round,   12  inches  in 

Teaspoons 1\  dozen*  diameter \  dozen 

Tablespoons 5    dozenf  Doilies,  oval,  8  x  12  inches..     \  dozen 

Butter  forks |  dozen  Doilies,  oval,  10  x  15  inches..     \  dozen 

Sugar  shells J  dozen  Lunch     cloths,     30     inches 

square f  dozen 

LINEN.  Towels,  hand 6    dozen 

Napkins \\  dozenj        Towels,  dish.. 6    dozen 

Doilies,   round,   6  inches  in  Dishcloths ...  6    dozen 

diameter....  5    dozen 

*  Including    5    dozen    in    drawers    of  CHINA. 

cooking  tables.  Bowls \  dozen 

t  Including  1\  dozen  in  drawers  of       Butter  dishes,  individual \\  dozen 

cooking  tables.  Cups     and     saucers,     after 

I  Ordinarily  paper  napkins  are  used.  dinner  coffee 1     dozen 


THE  EQUIPMENT  OF  A   DIETETICS  LABORATORY.      119 


Cups  and  saucers,  tea 2|  dozen 

Oatmeal  bowls 2^  dozen 

Plates,  bread  and  butter 3    dozen 

Plates,  breakfast — -  2|  dozen 

Plates,  cake i  dozen 

Plates,  dinner 1    dozen 

Plates,  tea 2|  dozen 

Platters,  large i  dozen 

Platters,  medium \  dozen 

Platters,  small I  dozen 

Preserve  dishes 2    dozen 

Tea  pots i  dozen 

Tiles. - i  dozen 

Vegetable      dishes,       round 

covered i  dozen 

Vegetable   dishes,    oval   un- 
covered  - —     i  dozen 


GLASSWARE. 

Celery  dishes I  dozen 

Compotes \  dozen 

Cream  pitchers i  dozen 

Infants'  bottles,  3-ounce 1    dozen 

Infants'  bottles,  6-ounce 1    dozen 

Infants'  bottles,  8-ounce 1    dozen 

Infants'  bottles,  10-ounce....  1    dozen 
Graduated    glass    cylinders, 

16-ounce -  1    dozen 

Jars,  wide  mouth,  screw  top, 

8-ounce 1    dozen 

Jars,  wide  mouth,  screw  top, 

16-ounce -  1    dozen 

Jars,  wide  mouth,  glass  stop- 
pers, 32-ounce -  1    dozen 

Jars,  wide  mouth,  glass  stop- 
pers, 64-ounce —  1    dozen 

Lemon  rimmers— \  dozen 

Nappies i  dozen 

Olive  dishes i  dozen 

Salt  and  pepper  shakers 28     pairs 

Sherbet  glasses li  dozen 

Sugar  bowls \  dozen 

Tumblers - 3    dozen 

Vinegar  and  oil  cruets i  dozen 

Watch  glasses,  f  3  inches  in 

diameter -  5    dozen 

Watch   glasses,   4   inches  in 

diameter :-  5    dozen 

Watch   glasses,   5  inches  in 

diameter ;-  4    dozen 

Watch   glasses,   6  inches  in 

diameter -- 2    dozen 

Water  pitchers 1  dozen 

CUTLERY  AND  HARDWARE. 
Aluminum     baking     dishes, 

i  pint 

*  Including    18   pairs   in    drawers   of 
cooking  tables. 

t  For  covering  food  on  exhibition. 


Aluminum     baking     dishes, 

1  pint 3 

Apple  corers 2 

Cake  turner 1 

Can  openers 2 

Carving  set 1 

Chopping  knives 2 

Christy  knives 3 

Cork  screws 2 

Dover  beaters 15 

Food  chopper 1 

Garbage  can 1 

Hammer 1 

Ice  cream  freezer,  2  quart....  1 
Ice  cream  freezer,  4  quart....  1 

Ice  picks 2 

Knives,     palette,     5    inches 

long 30 

Knives,  paring 30 

Knives  and  forks,  steel 30 

Milk  dippers,  Chapin's  im- 
proved   6 

Milk  sugar  dippers 2 

Nutcracker 1 

Potato  mashers 2 

Potato  ricer 

Screw  driver - 1 

Shears 1 

Shot* 15    pounds 

Tea  balls - 3 

Trays,  nickel,  12  inch 

EARTHEN  WARE. 

Bowls,  1  quart,  yellow 12 

Bowls,  2  quart,  yellow 12 

Bowls,  3  quart,  yellow.... 
Bowls,  4  quart,  yellow.. .. 
Bowls,  1  pint,  white-- 
Bowls, 1  quart,  white 15 

Casseroles,  round  covered,  1 

quart - — - 

Casseroles,  round  covered,  1 


pint- 


Casseroles,  individual- 
Jars,  covered,  white,  1  quart  2 
Nappies,     round,   white,     1 

pint 

Nappies,     round,   white,     1 

quart 

Nappies,     round,   white,     2 

quart 

Pitchers,  1  pint-- 
Pitchers, 1  quart- 
Pitchers,  2  quart- 
Pitchers,  3  quart- 
Pitchers,  4  quart— 

ENAMELED  WARE. 
Baking  pan,   agate,   14  x  9j 
inches 

*  For  counterpoising  dishes  on  scale. 


120 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


Baking  pan,   agate,    16x11 

inches 1 

Bowls,  white,  f  pint 3 

Bowls,  white,  1  pint 3 

Colanders,  agate,  medium....  3 
Coffee  pots,  white,  8  cups....  3 

Custard  cups,  white 36 

Dishpans,  agate 10 

Double  boilers,  agate,  1 

quart 15 

Double  boilers,  agate,  2 

quart 3 

Double  boilers,  agate,  3 

quart 3 

Milk  pans,  agate,  8|  x  2 

inches 15 

Pie  pans,  wrhite,  10  inch 36 

Rinsing  pans,  agate..". 10 

Sauce  pots,  convex,  agate,  1 

quart 7 

Sauce  pots,  convex,  agate,  2 

quart 8 

Sauce  pans,  lipped,  agate,  1 

pint - - 3 

Sauce  pans,  lipped,  agate,  1 

quart 7 

Sauce  pans,  lipped,  agate,  2 

quart 8 

Sink  strainers,  white 6 

Soap  dishes,  white 6 

Spoons,  agate,  large 3 

Tea  kettles,  agate,  6  quart..  3 

TIN,  WIRE  AND  IRON  WARE. 

Baking  sheets 3 

Biscuit  cutters 6 

Bottle  racks,  9-bottle 2 

Bottle  racks,  4-bottle 3 

Bread  pans,  J  pound  loaf 2 

Bread  pans,  pound  loaf 2 

Cake  pans,  shallow  loaf 2 

Cake  pans,  small  layer 3 

Dust  pan 1 

Egg  whips,  flat 15 

Flour  boxes 15 

Flour  dredges 3 

Frying  basket  and  kettle 1 

Graters,  5  inch 6 

Grater,  nutmeg. 1 

Measuring  cups,  4-part 30 

Measuring  cups,  3-part .30 

Melon  mould,  1  quart 1 

Muffin  pans,  6-hole 3 

Muffin  pans,  individual 24 

Pie  pans,  assorted  sizes 12 

Pan  cake  griddle 1 

Pasteurizer,  Freeman..^ 1 

Strainers,  soup 6 


Strainers,  small  fine  mesh... .15 
Sugar  boxes 15 

WOODEN  WARE. 
Bristle  brush,  short  handle..   1 

Butter  pats,  pairs 2 

Chopping    bowls,    round,    2 

sizes 2 

Clothes  horse 1 

Hand  scrub  brushes 30 

Knife  boards 3 

Knife  box 1 

Mixing  spoons,  small 36 

Pastry  brushes 6 

Rolling  pins 6 

Silver  cleaning  brush 1 

Step  chair 1 

Tub,  small 1 

SCALES. 

Harvard  trip  scales,  with 
brass  weights  from  1  gram 
to  500  grams ..18 

Household  scales,  with 
weights  from  J  ounce  to  1 
pound 1 

Food  scales  (spring  scales, 
capacity  1  kilogram) 1 

Fairbanks  platform  scales....  1 

STATIONERY. 
Dietary  forms. 
Paper  squares,    6"  x  6"    (for 

scale  platforms). 
Recipe  cards. 

STOVES. 
Fireless  cooker 1 

Gas  ranges,  2  ovens  each. 2 

School  stoves,  2-burner 15 

MISCELLANEOUS. 

Bottle  brushes 6 

Clothes  hamper,  square  wil- 
low   1 

Dinner  wagon 1 

Holders,  asbestos ....60 

Refrigerator 1 

Silver  baskets,  straw 2 

Sterilized  cotton,  roll 1 

Thermometers,  double  scale  2 
Trays,  white  papier  mache, 

15  x  11  inches 3 

Waste  baskets 2 

Whisk  broom....  ..  1 


INDEX. 


Adults,  energy  requirement  of 7 

Aged,  energy  requirement  of 13 

Almond  butter 54 

meal 54 

Almonds... 19,  71,  109,  113 

American  pale  cheese 27 

Analysis  of  recipes 58 

Angelica 54 

Apples 19,  20,  71,  109,  113 

Apricots 20,  71,  109,  113 

dried 10 

Ash  constituents  of  foods,  amounts 

required 16 

elements  in 1 

functions  in  body 7 

how  determined 4 

in     100-Calorie    portions, 

table 113 

in    percentage    of    edible 

portion,  table 109 

Asparagus 21,  109,  113 

Atwater,     on     metabolism     under 

different  conditions  of  activity....       9 
Atwater     and     Benedict,     hourly 
factors  for  energy  requirement....       9 

Bacon 21,  71,  114 

Baked  beans,  canned 75 

Bananas. 21,  71,  109,  113 

Barley,  flour 113 

pearled 22,  109,  113 

Bass,  black .71,  109 

striped 71,  75 

Bean  meal,  soy 54 

Beans,  baked 75 

butter 72 

kidnev,  canned 75 

dried 54 

lima 23,  72,  109,  113 

dried 22,  109 

soy —     54 

string 23,  72,  109,  113 

canned. -     75 

white,  dried 22,  109,  113 

Beef,  brisket 71 

chuck 71 

corned -71,  75 

dried 23 

flank. .'. 71,  75 

heart 71 

juice 75 


Beef,  kidney 71,  75, 


lean. 


-Ill,  114 


hver  ..........................................  71,76 

loin  ............................................  71,76 

iungs  ............................................     76 

marrow  .......................................     75 

navel  ........................................  75,  77 

neck  .....................................  .....71,  77 

Plate  ..........................................  7i,.  77 

porterhouse  steak  ............  71,  77,  78 

refuse  in  ..........  _  ......................         71 

rib  rolls..  .............................  .  ........     78 

ribs.  ...........................................  71,78 

roast  ............................................     24 

round  ..................................  71,  78,  79 

rump  ........................................  71,  79 

shank.  .......................................  71,  79 

shoulder  and  clod  ....................  79,  80 

sirloin  steak  ..............................  71,  80 

suet  .........  .•  ..........  .........................    24 

sweetbreads  ................................     80 

tenderloin  ....................................     80 

tongue  ......................................  71,  80 

top  of  sirloin  ......................  71,  80,  81 

Beer  ....................................................  109 

Beets  ...............................  24,  72,  109,  113 

Black  bass  ......................................  71,  109 

Blackberries  ..................  .  .......  25,  109,  113 

canned  ........................................     81 

Blackfish  ............................................     71 

Blueberries,  canned  ..............  81,  109,  113 

Bluefish  ..............................................     81 

Bologna  sausage  ............................  72,  100 

Boston  crackers  ................................     87 

Bouillon  ..............................................     81 

Boys,  weight  according  to  age  and 
height  .............................  12 

Brazil  nuts  ..................................... 

Bread,  brown  ............................. 

corn  ............................. 

gluten  ........................ 

graham....  ..........................  82,  113 


rye... 


82 


white,  cream 82 

milk 

miscellaneous 25,  109,  113 

Vienna 

wholewheat 82,  109,  113 

Breadfruit.... 

Brisket/beef 

Broiled  lamb  chops 34,  35,  71 


121 


122 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


Brown  bread 81 

sugar 102 

Buckwheat  farina  and  groats 83 

flour 82,  109,  113 

Butter 25,  109,  113 

almond —     54 

crackers 87,  113 

Butterfish 83,  109,  113 

Buttermilk 83,  109,  113 

Butternuts 71,  83 

Cabbage ..25,  71,  109,  113 

Calcium,  body  requirement 16 

occurrence  in  food  and  in  the 

body 7 

Calculation  of  fuel  values 52,  54 

of  percentage   composition  of 

food  combinations 61 

of    weight    of    standard    or 

100-Calorie  portion 53,  56 

Calf's-foot  jelly 83 

Calorie,  definition 5 

Candied  cherries 84 

Canned  asparagus 21 

baked  beans 75 

blackberries 81 

blueberries 81 

cherries 84 

consomme 87 

green  corn 28 

kidney  beans 75 

lamb's  tongue „.•—. 93 

lima  beans 22 

lobster 93 

oysters 97 

pears 41 

peas 42 

pineapples 42 

salmon 46 

sardines 47 

string  beans 75 

tomatoes 48 

Capers 109 

Caraway  seed 109 

Carbohydrates,  body  requirement..  15 

elements  in 1 

how  determined 4 

Carrots 26,  71,  109,  113 

Catfish 83 

Cauliflower 26,  109,  113 

Caviar 109 

Celery 26,  71,  109,  113 

Cereal  coffee 83 

Cerealine . 84 

Cheddar  cheese 84 

Cheese,  American  pale 27 

Cheddar 84 

cottage 84,  109,  113 

Fromage  de  Brie 84 

full  cream.....                                .  84 


Cheese,  hard 109,  113 

Neuchatel 27 

pineapple 84 

Roquefort 84 

Swiss 84 

Cherries 27,  71,  109,  113 

candied 84 

canned 84 

Cherry  juice 109 

Chestnuts 71,  85,  109,  113 

dried 85 

water 112 

Chicken Ill,  114 

broilers '. 72,  85 

gizzard 85 

heart 85 

liver 85 

Chicory 109 

Children,  energy  requirement 10 

weight  according  to  age  and 

height 11,  12,  13 

Chives 109 

Chocolate ...27,  109,  113 

Chuck,  beef 71 

mutton .71,  95 

veal 72,  104 

Citron,  dried 54,  85,  109,  113 

Clams,  long,  in  shell 86 

round,  in  shell 86 

Cocoa .28,  109,  113 

Cocoanut  pulp 109 

prepared 86 

Cocoanuts .71,  86 

Cod 86,  110,  113 

salt 86 

boneless 28 

steak 86 

Coffee 109 

Composition  of  foodstuffs 1 

of  food  materials  used  chiefly 

by  measure,  table 19 

of  food  materials  used  chiefly 

by, weight,  table 75 

of    milk    in    bottle    standing 

12-24  hours,  table 60 

Condensed  milk 36 

Consomme,  canned 81 

Corn,  bread 87 

canned 28 

dried 109 

flakes 29 

flour 87 

green.. 28,  72,  109,  113 

meal.... 29,  109,  113 

Corned  beef ..71,  75 

Cornstarch 29 

Cost,  blank  spaces  for  recording, 

tables 19,  75 

Cottage  cheese 84 

Cottolene....  .     87 


INDEX. 


123 


Cowpeas,  dried ..Ill,  114 

Cracker  meal 87 

Crackers,  butter. 87,  113 

Boston 87 

cream. 87 

graham 29 

oyster. 29 

soda 30,  109,  113 

water 87 

Cranberries 30,  109,  113 

Cream ...30,  87,  109,  113 

cheese,  full 84 

crackers 87 

white  bread 82 

Cucumber  pickles 87 

Cucumbers ..30,  71,  109,  113 

Currant  juice. 110 

Currants 31,  110 

dried 31,  110,  113 

Dandelion  greens 89,   110 

Dates,  dried ....31,  71,  110,  113 

Dietary,  description  of 62 

forms 64 

score  card 68 

Doughnuts 88 

Dried  beans,  kidney 54 

lima ..-22,  109 

white 22,  109,  113 

Dried  beef 23 

chestnuts 85 

citron 85,  109,  113 

cowpeas ....Ill,  114 

currants 31,  110,  113 

dates -31,  110,  113 

figs —32,  110,  113 

lentils 35,  110,  114 

peas  42,  111,  114 

prunes 44,  111,  114 

Edible  portion,  definition 2 

Eels 88 

Eggplant - - 88 

E^gs,  hen's    31,  32,  71,  110,  113 

white -32,  110,  113 

yolk - 32,  110,  113 

Elements  in  foodstuffs 1 

Endive - HO 

Energy,  requirement  of  adults 7 

requirement  of  the  aged 

requirement  of  children 10 

unit  of  measurement 5 

Equipment  for  a  laboratory 116 

Farina.. 32 

Fat,  body  requirement 

elements  in 

how  determined 

Fig  bars - 88 

Figs,  dried -- 32,  110,  113 


Figs,  fresh HQ 

Filberts 7^  gg 

Flaked  wheat '  59 

Flank,  beef yj 

mutton 7it  95 

veal iQ4 

Flaxseed no 

Flounder gg 

Flour,  buckwheat 82,  109,  113 

entire  wheat 50 

gluten gQ 

graham 33 

rice 99 

rye .... 100,  112,  115 

wheat,  roller  process  ....50,  112,  115 

Food,  as  body-regulating  material..  7 

as  building  material 6 

as  a  source  of  energy 5 

factors  for  fuel  value 6 

Food  combinations,  food  values  of..  54 

percentage  composition  of  61 
Food    materials,    ash    constituents 
in    100-Calo- 

rie  portions.. ..  113 
in  percentage  of 

edible  material  109 

food  values,  tables 19,  75 

Food  requirements,  of  adults 7 

for  ash 16 

for  carbohydrates 15 

of  children 10 

for  fat 15 

for  portein 14 

of  the  aged 13 

Food  values,  of  a  recipe 55 

of  a  single  foodstuff 52,  55 

of  a  combination  of  food 

materials 54 

Foodstuffs,  composition 1 

determination  of  in   food 

materials 3 

distribution  in  a  standard  or 

100-Calorie  portion 55 

energy  values  for 

functions  of 

Force 

Forms,  dietary 

food  record 

recipe  card 

score  card 69 

Fowl 72,  88 

Frankfort  sausage 

French  rolls 

Frogs'  flesh HI.  I14 

legs 

From  age  de  Brie 

Fruits,  refuse  in 71 

Fuel  value  of  food 

calculation   for   a  single  food 

material 52 


124 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


Fuel,  calculation  for  a  combination 

of  food  materials 54 

Full-cream  cheese 84 

Game,  refuse  in 71 

Gelatin 33 

Ginger,  crystallized 89 

Gingersnaps 89 

Girls,  weight  according  to  age  and 

height 13 

Gizzard,  chicken 85 

•Gluten  bread 82 

flour 89 

•Goose,  young 72,  89 

"Gooseberries 110 

Graham  bread 82,  113 

crackers 29 

flour 33 

Grams,  conversion  to  ounces,  table..     73 

Granulated  sugar 48 

Grapefruit 1 10 

Grape  juice 89,  111,  114 

Grapenuts 34 

Grapes 33,  71,  110,  114 

Green  corn 28,  72,  109,  113 

canned 28 

Greens,  dandelion ....89,  110 

Guava 1 10 

Haddock 89,  90,  110,  113 

smoked — -     90 

Halibut 110,  113 

smoked 90 

steak* 90 

Ham,  boiled,  smoked 34 

boneless 90 

deviled 90 

fresh 71,  90,  91,  111,  114 

smoked 72,  91 

Hazelnuts 110 

Head  cheese 91 

Heart,  beef 71 

chicken 85 

Hens'  eggs 31,  32,  71,  110,  113 

Herring 92,  110,  114 

smoked 91 

Hickory  nuts 71,  92 

Homemade  white  bread 82 

Hominy 34 

Honey 92,  110,  114 

Horse-radish 110,  1 14 

Huckleberries 110,  114 

Infants'  foods lift 

Iron,  body  requirement 16 

occurrence  in  food  and  in  the 
body 7 

Kidney  beans,  canned 75 

dried 54 

Kidney,  beef 71,  75,  76 


Kidney,  veal 104 

Koumiss 92 

Laboratory  equipment 116 

Lady  fingers r 34 

Lamb,  breast 71,  92 

chops,  broiled 34,  35,  71 

hind  leg 71,  92 

loin .71,  93 

neck 71,  93 

refuse  in 71 

shoulder 71,  93 

tongue,  canned 93 

Lard 35 

Leeks 110,  114 

Leg,  lamb 71,  92 

mutton 71,  95 

veal 72,  104,  105 

Lemon  juice 35,  110,  114 

Lemons 71,  93,  110,  114 

Lentils 35,  110,  114 

Lettuce 35,  36,  71,  110,  114 

Lima  beans 23,  72,  109,  113 

dried 22,  109 

Limes 110 

Liver,  beef 71,  76 

chicken 85 

veal 105 

Lobster 94 

canned 93 

Loin,  beef 71,  76 

lamb 71,  93 

mutton '. 71,  95,  96 

fat-free 95 

pork 98 

veal 72,  105 

Loquat 54 

Lungs,  beef 76 

Macaroni.. 36 

Macaroons 94 

Mackerel 94 

salt 94 

canned 94 

Malt  breakfast  food 54 

Mamey 1 10 

Mango 110 

Maple  sap 110,  114 

sugar 102 

syrup 102 

Marrow,  beef 76 

Meal,  cracker 87 

almond 54 

soy  bean 54 

Measures    and    weights    of    food 

materials,  table  for  study  of.. 19 

Meat  extracts Ill 

sauces Ill 

Men,  weight  according  to  age  and 
height,  table 8 


INDEX. 


125 


Menus,  rules  for 70 

Milk,  condensed 36 

modification  of 59 

skimmed 36 

top,  composition  of 59 

whole .....37,  111,  114 

Modification  of  milk,  top  method..     59 

Molasses 37,  111,  114 

Mushrooms 94,  111,  114 

Muskmelons. 27,  111 

Mustard Ill 

Mutton,  chuck 71,  95 

flank 71,  95 

leg 71,  95 

loin. 71,  95,  96 

neck 71,  96 

shoulder 71,  96 

Navel,  beef 76,  77 

Neck,  beef 71,  77 

lamb 71,  93 

mutton 71,  96 

veal 72,  105 

Nectarines 96 

Neuchatel  cheese 27 

Nitrogen,  factor  for  protein 4 

Nuts,  refuse  in 71 

Oatmeal 96,  111,  114 

Oats,  rolled 37 

Okra 72,96 

Oleomargarine 96 

Olive  oil * 38 

Olives,  green 33,  111,  114 

ripe 97 

100-calorie     portions,     weight     of, 

tables 19,  75 

method  of  calculation 53,  56 

Onions 38,  72,  111,  114 

Orange  juice 97  ,  111,114 

Oranges 39,  71,  111,  114 

Ounces,  conversion  to  grams,  table     74 

Ox  tongue Ill 

Oyster  crackers 29 

plant 54,  112 

Oysters,  canned 97 

in  shell 39 

solids 39 

Pale  cheese,  American 27 

Paprika Ill 

Parsnips 39,  40,  72,  111,  114 

Peaches 40,  71,  111,  114 

canned 40 

Peanut  butter 41 

Peanuts 40,  41,  71,  111,  114 

Pearled  barley 22,  109,  113 

Pears 41,  71,  111,  114 

canned 41 

Peas,  canned 42 


Peas,  dried 42,  m,  114 

green 42,  72,  111,  114 

Pecans 71   ^7 

Peppers,  green '  54 

Percentage  composition,  in  relation 

to  weight 51 

of  a  food  mixture,  calcula- 
tion      61 

Perch,  yellow 97 

Persimmons ....Ill,  114 

Phosphorus,  body  requirement 16 

occurrence  in  food  and  in  the 

body 7 

•Pickerel,  pike 97 

Pickles,  cucumber 87 

Pie,  mince m 

Pigs'  feet,  pickled 97 

Pike,  pickerel 97,  110,  114 

Pineapple  cheese 84 

juice 98,  111 

Pineapples 43,  111,  114 

canned 42 

Pine  nuts 98 

Pistachios 98 

Plate,  beef 71,  77 

Plums 43,  71,  111,  114 

Pop  corn 98 

Porgy 98 

Pork  chops 72,  98 

fat,  salt 99 

ham 71,  72,  91,  111,  114 

lean Ill 

refuse  in 71 

salt,  fat 99 

sausage 101 

shoulder,  smoked 72,  99 

side 72,  99 

tenderloin 99 

Porterhouse  steak 71,  77,  78 

Potato  chips 44 

Potatoes 43,  72,  111,  114 

sweet 44,  111,  114 

Poultry,  refuse  in 

Pounds,  conversion  to  grams,  table     74 

Protein,  as  building  material 6 

body  requirement 14 

elements  in 

how  determined 

nitrogen  factor  for 4 

Prunes 44,  71,  111,  114 

Pumpkins 

Ill 


juince  juice.. 


Rabbit  flesh 

Radishes 45,  72,  ,111,  114 

Raisins 45,  71,  111,  114 

Raspberries 

Raspberry  juice -99,  112,  114 

Recipe,  analysis  of 


126 


LABORATORY  HANDBOOK  FOR  DIETETICS. 


Recipe,  model  card 57 

Refuse,  amount  in  food  materials..     71 
Requirements  of  body,  for  carbo- 
hydrates      15 

for  energy — adults 7 

children 10 

the  aged 13 

for  fat 15 

for  protein 14 

Rhubarb 46,  72,  112 

Rib  rolls,  beef 78 

Ribs,  beef 71,  78 

veal 72,  105,  106 

Rice 46,  112,  114 

flour 99 

Roast  beef 24 

Roe,  shad 101 

Rolled  oats 37 

Rolls 100 

Roquefort  cheese 84 

Round,  beef 71,  78,  79 

Rules  for  menu 70 

Rump,  beef 71,  79 

veal 72,  106 

Rutabagas 72,  100,  112,  114 

Rye 112 

and  wheat  bread 82 

bran 112 

bread 82 

flour 100,  112,  115 

Salmon 100,  110,  114 

canned 46 

trout 103 

Salsify > 54,  112 

Salt  cod 86 

boneless 28 

mackerel 94 

canned 94 

pork,  clear  fat 99 

Saltines 47 

Sapsato 1 12 

Sardines,  canned 47 

Sausage,  bologna ...72,  100 

Frankfort 100 

meat 101 

refuse  in 72 

summer 72,  101 

Scallops 101 

Score  card  for  dietary 69 

Shad 101 

roe. 101 

Shank,  beef 71,  79 

veal 72,  106 

Shoulder,  beef 79,  80 

lamb 71,  93 

mutton 71 ,  96 

pork,  smoked ..72,  99 

veal 72,  106 

Shredded  wheat....  .     50 


Shrimp,  canned 101 

Side,  pork 99 

Sirloin  steak 71,  80 

Skimmed  milk 36 

Smelt.. .101,  102 

Smoked  bacon 21,  71,  114 

haddock 90 

halibut 90 

ham,  boiled 34 

smoked 72,  91 

herring 91 

pork  shoulder 72,  99 

Soda  crackers 30 

Soup,  canned  vegetable 112,  115 

Soy  bean  meal 54 

Spinach ..47,  112,  115 

Squash 72,  102,  112 

pie.... Ill,  114 

Standard  portions,  calculation  of..53,  56 

ash  in,  table 113 

weight  of,  tables 19,  75 

Starch,  corn 29 

Steak,  beef 77,  78 

cod 86 

halibut 90 

Strawberries 48,  71,  112,  115 

Strawberry  juice 102 

String  beans .23,  72,  109,  113 

canned 75 

Striped  bass 71,  75 

Sturgeon 102 

Suet,  beef. 24 

Sugar,  brown 102 

maple 102 

granulated 48 

Sweetbreads 80 

Sweet  potatoes 44 

Swiss  cheese 84 

Symonds,    relation    of    weight    to 

height 8 

Syrup,  maple 102 

Tables— I-II 8 

III-V 9 

VI 10 

VII-IX 11 

X 12 

XI 13 

XII 14 

XIII 19 

XIV 60 

XV 71 

XVI 73 

XVII-XVIII 74 

XIX 75 

XX 109 

XXI .....  113 

Tamarinds 112 

Tapioca 48 

Tenderloin,  beef 80 


INDEX. 


127 


Tenderloin,  pork 99 

Terrapin 102 

Tigerstedt,  on  food  requirements....     10 

Tomatoes... 49,  112,  115 

canned 43 

Tomato  juice 112 

Tongue,  beef 71,  80 

pickled 80 

lamb,  canned 93 

ox.. in 

Top  milk,  composition  of 60 

modification  of 59 

Top  sirloin 71,  80,  81 

Tripe... 103 

Trout,  salmon 103 

Turkey 72,  103 

Turnips 49,  72,  112,  115 

tops 112,  115 

Turtle 103 

Vanilla  bean 112 

wafers 103 

Veal,  breast 72,  103,  104 

chuck 72,  104 

flank 104 

kidney 104 

leg.. 72,  104,  105 

lean .111,  114 

liver 105 

loin 72 

neck 72,  105 

refuse  in 72 

ribs 72,  105,  106 

rump 72,  106 

shank.. .....72,  106 

shoulder : 72,  106,  107 

Vegetables,  refuse  in 72 

Vienna  rolls 100 

tfhite  bread 82 

Vinegar 112 

Von   Noorden   on   energy   require- 
ments of  adults....  9 


Von   Noorden  on  energy  require- 
ments oi  the  a^,ed 14 


Wafers,  vanilla.. 


103 
112,  115 


3 
112 


1 
California  ................ 

w     black  ..............  -1-^^.71. 

•  Water  as  a  constituent  of  foods 
Water  chestnuts  .....................          " 

crackers  ..................... 

cress!  .........................  "  ^p, 

Watermelons  ......................  107,  112,  115 

Water  rolls  ..........................  '  100 

Weakfish  .....  .  .........  .  jQy 

Weight,  relation  to  height  in  aduits      8 
relation  to  age  and  height 

in  children  ......................  H,  12,  13 

Weights     and    measures    of    food 

materials,  table  for  study  of     19 
of   protein,   fat   and   carbohy- 

drates in  any  food  material..     51 
of    standard    or    100-calorie 
portion,  method  of  calcu- 
lation ....................................  53,  56 

Wheat,  bran  ......................................  112 

bread,  white  cream  ....................     82 

graham  ..........................  82,  113 

home  made  ........................     82 

milk...  .........  .  ....................  .     82 

miscellaneous  ........  25,  109,  113 

wholewheat  ..........  82,  109,  113 

Vienna  ................................     82 

cracked  ..............  .....  .....................  107 

entire  grain  ................................  112 

flour,  roller  process  ......  .  .......  50,  112 

whole  wheat  ......................     50 

Whitefish  .....  .  ......................................  108 

Whortleberries  ............................  112,  115 

Wine  ....................................................   112 

Yeast,  compressed  ............................  108 

Zwiebach....  .     50 


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